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Keywords
Agroindustry
Antioxidant
Antioxidant activity
Antioxidants
Brewing technique
Data envelopment analysis
Drying
Edible coating
Extraction
Fermentation
Food waste
Functional food
Ginger
Jelly candy
Kombucha
Molasses
Optimization
Physicochemical
Response surface methodology
Supply chain
Unpeeled coffee
Author Details
Tassanaudom, Unnop, Rajamangala University of Technology Lanna
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Vol 3, No 1 (2020) - Articles
Quality characteristics of fermented mushroom and vegetable product using a mixed starter of lactic acid bacteria
Abstract PDF