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    • Developing stability of coconut milk ice-cream by banana flour 

      เผื่อนพิภพ, ชมภูนุช (2015-06-04)
      Banana flour (BF) was to use a stabilizer in coconut milk ice-cream (CMIC) in order to add value for Thai fruit; Banana. BF was varied at 4 levels as follows; 0.1, 0.3, 0.5 and 0.7%. Data from various treatments were ...