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    • Product development of Macarons from Sacha inchi 

      Kanoklerdrit, Tanisorn; ฐานิศร กนกเลิศฤทธิ์ (2020-03-29)
      The purposes of this research were to study the base recipe of Macaron, to study the type and amount of Sacha inchi nuts instead of using almond powder in the base formula of Macaron, to study the filling taste, nutrition ...