Chomphukhiao, Namphueng
Takano, Shun-ichiro
Takasu, Keiji
Uraichuen, Sopon
Funding for this research was provided by:
The Research and Researchers for Industries (RRI), Ampol Food Processing Ltd., The Thailand Research Fund (PHD56I0075 Code 56-106-0085)
Article History
Received: 14 February 2018
Accepted: 17 May 2018
First Online: 23 May 2018