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dc.contributor.authorThumporn, Wilaiwarnen_US
dc.contributor.authorKombuakot, Uthumpornen_US
dc.date.accessioned2018-08-16T04:00:18Z
dc.date.available2018-08-16T04:00:18Z
dc.date.issued2018-08-16
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/2682
dc.descriptionโครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2557en_US
dc.description.abstractThe purpose of this study is to study basic recipes of Khanom KrongKrangKrob and to study the amount Riceberry Flour to substitute Wheat Flour in Khanom KrongKrangKrob. There were 4 levels of Riceberry Flour 0%, 5%, 10% and 15% Randomized by using Complete Block Design, (RCBD) Khanom KrongKrangKrob quality was assessad by the favorableness of appear, color, flaver, taste, texture and overall scores using 9-Point Hedonic Scale. Khanom KrongKrangKrob quality was evaluated by 80 gourmets. Analysis Variance (ANOVA) and Dancan’s New Multiple Range Test (DMRT) were used compare the different means. The result found that most of the gourmets like the level of 10%. The Average preferences of Khanom KrongKrangKrob appear, color, flaver, taste, texture and overall scores are in the moderate level. The resalt showed that the average preferable score of appear, color, flaver, teste, texture and overall scores. Were statisticall at significant different at the confident level (p≤0.05).en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectRiceberryen_US
dc.subjectไรซ์เบอรร์รีen_US
dc.subjectWheat flouren_US
dc.subjectแป้งสาลีen_US
dc.subjectKrongKrangKroben_US
dc.subjectครองแครงกรอบen_US
dc.titleA study of the riceberry flour subsitiuting for wheat flour in krongKrangKroben_US
dc.title.alternativeการใช้แป้งข้าวไรซ์เบอร์รี่ทดแทนแป้งสาลีในขนมครองแครงกรอบen_US
dc.typeStudent Projectsen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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