Now showing items 1-6 of 6
Product development : suaeda maritima ready to drink
The purpose of the research entitled Product Development: suaeda maritima RTD was to study the appropriate amount of water and brown sugar used in the production process’ and the change during storage It was found that ...
Development of table cloth products from Batik tie-dyed cotton fabric with waterproof finishes
Development of table cloth products from Batik tie-dyed cotton fabric with waterproof finishes aimed 1) to study waterproof finishes process to Batik tie-dyed cotton fabric, 2) to test physical properties of Batik tie-dyed ...
Development of thai custard dessert (khanom maw kaeng) by jerusalem artichoke powder for health
The purposes of this research were developing for health Thai custard dessert (Khanom Maw Kaeng) by using the Jerusalem artichoke powder and cereal cream instead of coconut cream. By using Jerusalem artichoke powder 3 ...
Development of curry cubes for commercial production
The research has developed the recipes and methods of producing chili curry, green curry, coconut milk red curry (Southern) and sour curry. The curry paste mixed with shrimp paste to make it convenient and to use. Learn ...
Product development of banana custard cake
Objectives of this research are to study 1) method of cooking preserved substandard bananas 2) proper amount of preserved bananas in banana custard cake 3) acceptance of banana custard cake 4) length of time banana ...
Product development of technologically scented fabric souvenir handicrafts of cooperative professional group in Nonthaburi Province
This study explored batik cotton coated by stabilizing substance made of three kinds of plant and animal including gum arabic, powdered gelatin, and carboxymethyl cellulose or CMC at a ratio of 15 grams of stabilizer per ...