• RSU International Research Conference 2024 on Science and Technology
• RSU International Research Conference 2024 on Social Science and Humanities, Education, and Management
• RSU International Research Conference 2023 on Science and Technology
• RSU International Research Conference 2023 on Social Science and Humanities, Education, and Management
• RSU International Research Conference 2022 on Science and Technology
• RSU International Research Conference 2022 on Social Science and Humanities, Education, and Management
• RSU International Research Conference 2021 on Science and Technology
• RSU International Research Conference 2021 on Social Science and Humanity, Education, Management, and Arts
• RSU National Research Conference 2021 on Science and Technology
• RSU National Research Conference 2021 on Social Science and Humanity, Education, Management, and Arts
• RSU International Research Conference 2020
• RSU National Research Conference 2020
• RSU International Research Conference 2019
• RSU National Research Conference 2019
• RSU International Research Conference 2018
• RSU National Research Conference 2018
• RSU International Research Conference 2017
• RSU National Research Conference 2017
• RSU International Research Conference 2016
• RSU National Research Conference 2016
• RSU National Research Conference 2015
• RSU National Research Conference 2014
• RSU National Research Conference 2013
• RSU National Research Conference 2012

RSU National Research Conference 2016

ปีที่เผยแพร่: 2559

ผลของการเติมโอการะอบแห้งเพื่อทดแทนโปรตีนจากยีสต์สกัดในการผลิตเอทานอลจากกากน้ำตาล

กัณฐวุฒิ บุญมี

Pages: 494-503

คำสำคัญ: กากถั่วเหลือง, โอการะ, กากน้ำตาล, เอทานอล, กระบวนการหมัก

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