Now showing items 1-3 of 3
Product development thai lodchong containing sangyod brown rice flour
The research was aimed to: 1) create a standard formula of Sangyod brown-rice flour Thai Lodchong, 2) study the change during storage, and 3) study the consumers’ acceptance. The physical properties, chemical ...
Nutrition knowledge of primary school students, anuban khon kaen school, khon kaen
The purposes of the study on nutrition knowledge of primary school students of Anuban Khon Kaen School, Khon Kaen were to 1) study the nutrition knowledge of primary school students and 2) compare their nutrition ...
Production and storage of reduced fat ready to eat chinese fish sausage
This study aims to study the recipes and development of Shogun fish sausage products by studying the use of fat substitutes in Shogun fish sausage products. Study the nutritional value of Shogun fish sausage products and ...