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The Improvementof Nutritional Value ofKhanomBungabuda by using Egg White Powder
The Improvementof Nutritional Value ofKhanomBunga budaby usingEgg White Powder.The purpose To study the basic recipeof KhanomBunga buda by selecting 3 recipes to determine the acceptability of the teste. Which use Egg White ...
The development of khanomLeumKleun byusing 5 different colors of fruits and vegetables.
The Development of KhanomLeumKleun byusing 5 different colors of fruits and vegetables is aimed to study the consumption of fruits and vegetables 5 colors including mall berry, beetroot, spinach. Pumpkin and millet in ...