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Study and development Local Thai Dessert (Suphanburi), from wisdom local to commercial
This research aims to gather the wisdom of the local confectionery. Suphanburi study based products to guide development toward commercialization. Transferring knowledge to To those related to benefits. Data were collected ...
Development of Thai Dessert Products from Used Coconut Residue
The purposes of the study regarding the development of Thai dessert products from used coconut residue are to study about appropriate amount of used coconut residue from oil extraction, to study quality of Thai dessert ...
The process of germinated brown rice 3 in 1 supplement into twist stick products for health
“The process of brown rice 3 in 1 supplement into twist stick products for health” aims at studying the 3 different proportions of the germinated brown rice 10%, 15%, and 20% by weight of wheat flour supplement into twist ...
The process of germinated brown rice 3 in1 supplement in kalamae dessert
“The process of germinated brown rice 3 in1 supplement into Kalamae dessert with Latte flavor” aims at studying the 3 different proportions of the germinated brown rice; 5%, 10% and 15% and Latte flavor; 10%, 20% and 30% ...
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 ...