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Browsing by Author "Bunyasawat, Jetniphat"

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Browsing by Author "Bunyasawat, Jetniphat"

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  • Manarote, Apinya; Bunyasawat, Jetniphat; Bhoosem, Chakkrawut (2015-05-19)
    The objective of this research to study the basic formulas of Thai egg custard, type of cutting corn kernel, physicals and chemical properties of final product of this research by -9 point hedonic scale of 30 examiner ...
  • Suttha, Walaiporn; Bunyasawat, Jetniphat; Auppathat, Chaowalit; Bhoosem, Chakkrawut (2015-05-21)
    processing. Thai desserts processing is very complicate which Thai dessert is decreased to produce and consume. Difficulty Thai desserts processing were surveyed and ranked. Top 5 of difficulty processing were Kanom ...
  • Hutakovit, Walai; Soiraya, Bussara; Suttimit, Chayapat; Suthibut, Nomjit; Sakulyunyongsuk, Nopporn; Bunyasawat, Jetniphat; Sotarayom, Thanapop (2011-08-04)
    โครงการวิจัยเรื่อง การพัฒนาผลิตภัณฑ์อาหารจากปลาน้ำจืดเพื่อเพิ่มมูลค่าทางเศรษฐกิจ ได้ดำเนินการสำรวจและคัดเลือกแหล่งจัดซื้อวัตถุดิบที่เหมาะสม ความต้องการของตลาดผลิตภัณฑ์ปลาแปรรูป ผลิตภัณฑ์ที่เหมาะสมกับปลาแต่ละชนิดและน่า ...
  • Bunyasawat, Jetniphat; Bhoosem, Chakkrawut (2014-06-24)
    The objective of this research to study the three formula basic of macarons, amount of Sangyod Rice Bran usage in macarons product and nutritional composition of macarons product. The sensory evaluate of three formula of ...
  • Bunyasawat, Jetniphat; Bhoosem, Chakkrawut (2014-06-26)
    The objective of this research to study the three formula basic of macarons , amount of Sangyod Rice Bran usage in macarons product and nutritional composition of macarons product. The sensory evaluate of three formula ...
  • Bunyasawat, Jetniphat; Bunna, Photchanee; Sahaspot, Sunee; Manarote, Apinya; Auppathat, Chaowalit; Tubbiyam, Prassanee; Suttha, Walaiporn (2012-04-26)

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