Now showing items 1-3 of 3
The development of low calorie butter cake recipe
The aim of this research was to develop recipe for butter cake from lowcalories sweeteners instead of sucrose sugar, chemical properties of butter cake from low- calories sweeteners instead of sucrose sugar and to study ...
A studies of Tamarind pulp in tamarind gummy products for Kaosan Community Enterprise
The objective of this research to study the basic 3 formulas of tamarind gummy products ,physicals and chemical properties of final product of this research by 9- point hedonic scale of 30 examiner laboratory. The results ...
Development of the thai dessert recipes and the manufacturing process that is a difficult for conservation
Thai desserts have unique appearance and characteristic cause ingredient and processing. Thai desserts processing is very complicate which Thai dessert is decreased to produce and consume. Difficulty Thai desserts ...