Browsing Journal Articles by Author "Bhoosem, Chakkrawut"
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Effect of substitution durian rind powder with wheat flour on tarts quality
Bunyasawat, Jetniphat; Bhoosem, Chakkrawut (2018-07-04)The objective of this research was to determine effect of substitution wheat flour with durian rind powder at 0, 5, 10 and 15% on tarts quality. Assessment by physical and chemical properties sensory evaluation. Results ... -
Effect of using durian rind powder substitution with wheat flour on brownies cake quality
Bunyasawatม Jetniphat; Bhoosem, Chakkrawut; เจตนิพันธ์ บุณยสวัสดิ์; จักราวุธ ภู่เสม (2020-01-05)This research aims to study the physical and chemical properties of Cha-nee durian rind powder and using durian rind powder to replace wheat flour in brownie cakes at 10,20 and 30% (w/w). Texture profile, chemical composition, ... -
Nutritional, physical and sensory quality of butter cake substituted with durian rind powder for wheat flour replacement
Bhoosem, Chakkrawut; จักราวุธ ภู่เสม; Bunyasawat, Jetniphat; เจตนิพันธ์ บุณยสวัสดิ์ (2020-09-06)Durian has been very popular not only local people but also tourists. As a result, there are many durian peels wasted so this research is explored the utilization of durian peels. Durian rind is a biological waste but ...