Kyuya Nakagawa. (2018) Food drying at sub-zero temperature: Importance of glassy phase on product quality. <i>Science, Engineering and Health Studies</i>, <i>12</i>(3), 125-137.Kyuya Nakagawa. "Food drying at sub-zero temperature: Importance of glassy phase on product quality". Science, Engineering and Health Studies 12 (2018):125-137.Kyuya Nakagawa. Food drying at sub-zero temperature: Importance of glassy phase on product quality. Silpakorn University Research and Development Institute:ม.ป.ท. 2018.