Functional properties of water, carbohydrate, protein and fat in foods, mode of action, interaction of food components, role of components in characteristics and quality improvement of foods
- Teacher: KONGKARN KIJROONGROJANA
- Teacher: MUTITA MEENUNE
- Teacher: KRISANA NILSUWAN
- Teacher: Thanasak Sae-leaw
- Teacher: PIYARAT SIRIVONGPAISAL
- Teacher: SAOWAKON WATTANACHANT
- Course Coordinator: NATCHAPHOL BUAMARD