{"id":3573,"date":"2022-11-29T09:56:03","date_gmt":"2022-11-29T02:56:03","guid":{"rendered":"https:\/\/lib.rmutto.ac.th\/?p=3573"},"modified":"2022-11-29T11:47:54","modified_gmt":"2022-11-29T04:47:54","slug":"asst-prof-tanawat-chanawanno","status":"publish","type":"post","link":"https:\/\/lib.rmutto.ac.th\/?p=3573","title":{"rendered":"Asst. Prof. Tanawat Chanawanno"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” overlay_strength=”0.3″ column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]\n

ACADEMIC WORKS<\/span><\/h2>\n

Asst. Prof. <\/span>Tanawat <\/span>Chanawanno<\/span><\/h2>\n

Head of Department, <\/span>Food Innovation and Business
\n<\/span>Faculty of Agro-Industrial Technology
\n<\/span>Rajamangala University of Technology Tawan-ok, Chanthaburi Campus<\/span><\/h4>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” overlay_strength=”0.3″ column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][image_with_animation image_url=”3576″ alignment=”center” animation=”Fade In” hover_animation=”none” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”50%” max_width_mobile=”default”][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/2″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” overlay_strength=”0.3″ column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][image_with_animation image_url=”3577″ alignment=”center” animation=”Fade In” hover_animation=”none” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default”][vc_column_text]\n
Effects of different sources of probiotic encapsulation on some<\/span>
physico-chemical characteristics, viability, acceptability and its<\/span>
microstructure in probiotic salak juice<\/span><\/span><\/a><\/h5>\n
International Journal of Agricultural Technology
\n<\/span>2020 Vol. 16(6): 1331-1348<\/span><\/h5>\n[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/2″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” overlay_strength=”0.3″ column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][image_with_animation image_url=”3578″ alignment=”center” animation=”Fade In” hover_animation=”none” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default”][vc_column_text]\n
Physical<\/span> properties<\/span> and<\/span> nutritional<\/span> value<\/span> of<\/span> durian<\/span> juice<\/span>
produced from durian chips by-products<\/span><\/span><\/a><\/h5>\n
International Journal of Agricultural Technology
\n<\/span>2022 Vol. 18(4): 1837-1846<\/span><\/h5>\n[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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