Now showing items 1-4 of 4

    • Development of Sliced Breakfast and Ice Cream Cone From Khao Hom Nil 

      หุตะโกวิท, วลัย; สร้อยระย้า, บุษรา; สุทธิมิตร, ชญาภัทร; เพ็ชรรัตน์, เกศรินทร์; สุธีบุตร, น้อมจิตต์; โกสุม, สุพรรณิการ์; บุณยสวัสดิ์, เจตนิพัทธ์; สกุลยืนยงสุข, นพพร (Rajamangala University of Technology Phra Nakhon, 2009-09-01)
      Development Project of food products from khao Hom Nil for food industry aimed to conduct food processing which consisted of Khao Hom Nil sliced breakfast and Khao Hom Nil ice cream cone. As for Khao Hom Nil sliced breakfast, ...
    • Development of Thai Instant Curry Products for Export Industry 

      หุตโกวิท, วลัย; ขวยเขิน, วาสนา; มงคลวรวรรณ, เกศรินทร์; สุธีบุตร, น้อมจิตต์; บุณยสวัสดิ์, เจตนิพัทธ์; สกุลยืนยงสุข, นพพร (Rajamangala University of Technology Phra Nakhon, 2007-05-01)
      The results revealed that the methods were done by various ways. It was found that Tom Yum curry was developed into instant Thai Tom Yum curry powder by drying Tom Yum set in the hot air oven and grinding into powder. Red ...
    • Development of Value Added Food Product from Freshwater Fish 

      หุตะโกวิท, วลัย; สร้อยระย้า, บุษรา; สุทธิมิตร, ชญาภัทร; สุธีบุตร, น้อมจิตร์; สกุลยืนยงสุข, นพพร; บุณยสวัสดิ์, เจตนิพัทธ์; โสตรโยม, ธนภพ (Rajamangala University of Technology Phra Nakhon, 2009-09-01)
      Development of value added food product from freshwater fish aimed to develop processed food product from 5 types of freshwater fish. Because freshwater fish is found locally and cheap, processed and value-added product ...
    • Effect of beetroot pulp added on physical properties and acceptability of muffin 

      บุณยสวัสดิ์, เจตนิพัทธ์; ภู่เสม, จักราวุธ (2015-06-04)
      The objective of this research was to determine the optimal ratio of beetroot pulp to produce American muffin. The experimental arrangement in CRD was used to study the effect of ratio of beetroot pulp at 0 % 5% 10% and ...