Naksit Panyoyai. (2024) The development of learning competencies entitled food rheology using the active learning in collaboration with food industry for 4th year undergraduate students in food science and technology. <i>Journal of Science and Science Education</i>, <i>7</i>(1), 60-78.Naksit Panyoyai. "The development of learning competencies entitled food rheology using the active learning in collaboration with food industry for 4th year undergraduate students in food science and technology". Journal of Science and Science Education 7 (2024):60-78.Naksit Panyoyai. The development of learning competencies entitled food rheology using the active learning in collaboration with food industry for 4th year undergraduate students in food science and technology. Faculty of Science, Ubon Ratchathani University:ม.ป.ท. 2024.