Characteristics of Hang Rice and its Cooking

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dc.contributor.authorSoraya Kerdpiboon
dc.contributor.authorTongchai Puttongsiri
dc.date.accessioned2025-07-21T05:55:44Z
dc.date.issued2015-03-01
dc.identifier.doi10.14456/kkurj.2015.3
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/5075
dc.subjectHang
dc.subjectBrown rice
dc.subjectNiacin
dc.subjectPantothenic acid
dc.subject.classificationGABA and Rice Research
dc.titleCharacteristics of Hang Rice and its Cooking
dc.typeArticle

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