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The Development and process of sangyod rice powder into twist stick
The development and process of Sangyod rice powder into twist stick” aims at studying the quantity of Sangyod rice flour substitute for wheat flour into twist stick product 50%, 75% and 100% by weight of wheat flour. ...
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 ...