Nuntaporn Aukkanit, Siriyakorn Sroyraya, Tamonwan Duljumnong. Properties of Emulsion Sausage with Partial Replacement of Fat by Dragon Fruit Peel Powder. In Tareq Z. Ahram, Redha Taïar, Vincent Gremeaux-Bader, Kamiar Aminian, editors, Human Interaction, Emerging Technologies and Future Applications II - Proceedings of the 2nd International Conference on Human Interaction and Emerging Technologies: Future Applications (IHIET - AI 2020), April 23-25, 2020, Lausanne, Switzerland. Volume 1152 of Advances in Intelligent Systems and Computing, pages 563-568, Springer, 2020. [doi]
@inproceedings{AukkanitSD20,
title = {Properties of Emulsion Sausage with Partial Replacement of Fat by Dragon Fruit Peel Powder},
author = {Nuntaporn Aukkanit and Siriyakorn Sroyraya and Tamonwan Duljumnong},
year = {2020},
doi = {10.1007/978-3-030-44267-5_85},
url = {https://doi.org/10.1007/978-3-030-44267-5_85},
researchr = {https://researchr.org/publication/AukkanitSD20},
cites = {0},
citedby = {0},
pages = {563-568},
booktitle = {Human Interaction, Emerging Technologies and Future Applications II - Proceedings of the 2nd International Conference on Human Interaction and Emerging Technologies: Future Applications (IHIET - AI 2020), April 23-25, 2020, Lausanne, Switzerland},
editor = {Tareq Z. Ahram and Redha Taïar and Vincent Gremeaux-Bader and Kamiar Aminian},
volume = {1152},
series = {Advances in Intelligent Systems and Computing},
publisher = {Springer},
isbn = {978-3-030-44267-5},
}