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dc.contributor.authorPadungsilp, Panthip
dc.contributor.authorChanasit, Pepadkamol
dc.contributor.authorBhoosem, Chakkrawut
dc.date.accessioned2014-06-13T05:58:51Z
dc.date.available2014-06-13T05:58:51Z
dc.date.issued2014-06-13
dc.identifier.urihttp://repository.rmutp.ac.th/123456789/1236
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/1236
dc.descriptionรายงานการวิจัย--มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร,2555en_US
dc.description.abstractThe development and process of Sangyod rice powder into twist stick” aims at studying the quantity of Sangyod rice flour substitute for wheat flour into twist stick product 50%, 75% and 100% by weight of wheat flour. Design the experimental by RCBD (Randomized Complete Block Design) for the nutritional value of twist stick product. The quality of senses; color, smell, criteria taste, texture (crumbliness) and overall appreciation were evaluated and given up to 9 points (9-point hedonic scale) by 30 experimenters and duplicate an examination. The average was computed and the variance was analyzed by ANOVA. Difference of averages were compared by LSD (Least Significant Difference)en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectThai desserten_US
dc.subjectTwist sticken_US
dc.subjectSangyod Riceen_US
dc.subjectขนมเกลียวen_US
dc.subjectแปรรูปแป้งข้าวสังข์en_US
dc.titleThe Development and Process of Sangyod Rice Powder into Twist Sticken_US
dc.typeResearch Reporten_US
dc.contributor.emailauthorpanthippds@hotmail.comen_US
dc.contributor.emailauthorarit@rmutp.ac.th


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