Now showing items 1-4 of 4

    • The Development Thai dessert from Thai herbs 

      Kee-ariyo, Chayapat; Bunna, Photchanee; Manaroj, Apinya; Dangsungwal, Nanoln (2014-06-12)
      The studies of original recipes of Thai desserts were modified and developed by local Thai herb. There are eight kinds of Thai dessert were selected such as Ta – Ko, Mao-Kang (Thai baked custard), Shung–Ha-Ya (Thai ...
    • Malekcaboke cookies 

      Bunna, Photchanee; Sahaspot, Sunee; Khuikhoen, Wassana; Thedkwanchai, Sumapar (2014-06-24)
      The purpose of Malekcaboke Cookies is reciprocation malekcaboke in 4 levels : 25% 50% 75% and 100% of the weight of cashews nut in Refrigerates Cookies And study 4 levels : 25% 50% 75% and 100% ...
    • Shockball Subprement Malekcaboke 

      Bunna, Photchanee; Sahaspot, Sunee; Khuikhoen, Wassana; Thedkwanchai, Sumapar (2015-05-19)
      The objective of shockball subprement malekcaboke is study base formula in doing shockball and study malekcaboke quantity that is appropriate of malekcaboke addition appeared 4 steamed level 0%, 15%, 30% and 45% of all ...
    • Thai Qualifications Framework for Higher Education, TQF : HEd of Graduate Qualifications of Food and Nutrition 

      Bunyasawat, Jetniphat; Bunna, Photchanee; Sahaspot, Sunee; Manarote, Apinya; Auppathat, Chaowalit; Tubbiyam, Prassanee; Suttha, Walaiporn (2012-04-26)