The used of microorganism to improved nutritional value of cassava products on chemical composition and digestibility using in vitro gas production technique
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Published:
Sep 25, 2017
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Sineenart, Metha, Onanong, Sungchhang, Anusorn, Pongsatorn, & Nirawan. (2017). The used of microorganism to improved nutritional value of cassava products on chemical composition and digestibility using in vitro gas production technique. Khon Kaen Agriculture Journal, 45(3), 535–542. retrieved from https://li01.tci-thaijo.org/index.php/agkasetkaj/article/view/252404
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บทความวิจัย (research article)
