ให้ฉันส่งสินค้าไปให้คุณที่ไหนคะ

ให้ฉันส่งสินค้าไปให้คุณที่ไหนคะ

ผลลัพธ์ (อังกฤษ) 1:

Where can I send the product to you?

ผลลัพธ์ (อังกฤษ) 2:

poorly described by linear models, with low R2 (< 0.8) and relatively
good p – value and high lack of fit. This observation of poor R2 can be
attributed to the fact that not only flours are responsible of these response, thus others variable such as ingredients should be taken into
account for the improvement of the response. In fact, crumb firmness is
a key attribute in baked products, as it is strongly associated with
consumers' perception of bread freshness (Ahlborn, Pike, Hendrix, Hess,
& Huber, 2005). In the present case, the crumb hardness must be as low
as possible allowing good malleability, which corresponds to the range

ผลลัพธ์ (อังกฤษ) 3:

Where can I see you off?