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Issue DateTitleAuthor(s)
2009Properties and Stability of Anthocyanin Pigments from Roselle in Jellyสิรินาถ ตัณฑเกษม 
1999Properties of Flour from Durian Seeds and Its Applicationสิรินาถ ตัณฑเกษม 
2005Properties of Tomato Seed Meal and Its ApplicationEkthamasut, Kamontip 
2011Proposed Strategies for Optimizing Work Performance of Teachers: A Case Study of Wat Nong Thongsai School, Nakhonnayok Educational Service Area OfficeWongyadang, Phentiwa 
2006Providing the IPv4 Addresses Utilization to RPXRattananon, Sanchai 
2010Proximate composition and functional properties of pra (Elateriospermun tapos Blume) seed flourอัญชัน ชุณหะหิรัณย์ 
1998Purchasing Power Parity and the Volatility of Thailand Exchange RateApiratsakul, Duangjai 
2009Purification and Characterization of Cysteine Proteinase from Some Vegetables and fruitsรัชนี ไสยประจง ; สุรพงษ์ พินิจกลาง ; Ratanakhanokchai, Khanok 
2007Purification and Characterization of Serine Proteinase from Alkaliphilic Bacillus sp. RS1รัชนี ไสยประจง ; สุรพงษ์ พินิจกลาง ; Ratanakhanokchai, Khanok 
2013Purification and Characterization of α-amylase from Some FruitsLuangborisut, Pornchai ; Sittikityotin, Patcharee 
2013Quality assessment of reducedcalorie Thai mung bean marzipan made with erythritolsucralose blend and soy milkอดิศักดิ์ เอกโสวรรณ ; อัญชัน ชุณหะหิรัณย์ 
2008Quality Assessment of Thai Waxes with HerbsSittijityothin, Patcharee 
2010Quality characteristics of light pork burgers fortified with soy protein isolateอดิศักดิ์ เอกโสวรรณ 
2012Quality Culture in HigherEducation InstitutionsTongsamsi, Isara 
2010Quality Development Conceptual Framework of Rice Quality ModelChaiwongkiat, Chotima ; มณิสรา บารมีชัย 
2007Quality of Earnings and Operating Efficiency of Thai Commercial Banksอรฤดี ศรีธราพิพัฒน์ 
1998Quality of Life of Thai People, A Socio-Economic Analysis Comparision with Each Province and Region, 1996Luengnimitrmas, Maitree 
2011Quality of light celery mayonnaises with erythritolsucralose replacementอัญชัน ชุณหะหิรัณย์ ; อดิศักดิ์ เอกโสวรรณ 
2013Quality of light pork sausages containing konjac flour improved by texturizing ingredientsอดิศักดิ์ เอกโสวรรณ 
2009Quality of reducedfat chiffon cakes prepared with erythritolsucralose as replacement for sugarอดิศักดิ์ เอกโสวรรณ