Now showing items 1-5 of 5
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 ...
Product development of osmotically dehydrated banana peels. (musa sapientum)
This research aimed to investigate the suitable method to product osmotically dehydrated banana peels and determine its shelf life as well as consumer acceptation. It was found that the proper method was the slow osmotic ...
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 ...
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 ...