Now showing items 1-3 of 3
Development of instant pad-thai rice noodles to the commercial quality
This research aims to study the base formulation of Pad Thai noodle, to study on type and quantity of modified starch in Instant Pad-Thai noodle. To study on the amount of Pad Thai sauce to supplement in Pad Thai noodle. ...
Product development of mushroom in moo yaw chips
The purpose of this study was developing formula and prototype of mushroom in Moo Yaw chips for food production. The mushroom could be used as fat replacer in meat products 100%. The products have water holding capacity, ...
Shelf life extension of kanom jeen by using modified atmosphere packaging for increasing the competitiveness for commercial: case study of thapluang company
The Research Shelf Life Extension of Kanom Jeen by Using Modified Atmosphere Packaging for Increasing the Competitiveness for Commercial: Case Study of Thap Luang Company. Study the use of modified conditions for extending ...