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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/72434
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dc.contributor.authorYuthana Phimolsiripolen_US
dc.contributor.authorPhisit Seesuriyachanen_US
dc.date.accessioned2022-05-27T08:25:43Z-
dc.date.available2022-05-27T08:25:43Z-
dc.date.issued2022-01-01en_US
dc.identifier.issn13652621en_US
dc.identifier.issn09505423en_US
dc.identifier.other2-s2.0-85118764519en_US
dc.identifier.other10.1111/ijfs.15439en_US
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85118764519&origin=inwarden_US
dc.identifier.urihttp://cmuir.cmu.ac.th/jspui/handle/6653943832/72434-
dc.subjectAgricultural and Biological Sciencesen_US
dc.subjectEngineeringen_US
dc.titlePolysaccharides as active ingredients, nutraceuticals and functional foodsen_US
dc.typeJournalen_US
article.title.sourcetitleInternational Journal of Food Science and Technologyen_US
article.volume57en_US
article.stream.affiliationsChiang Mai Universityen_US
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