Browsing Theses by Subject "Almond"

Now showing items 1-2 of 2

    • Product development of Macarons from Sacha inchi 

      Kanoklerdrit, Tanisorn; ฐานิศร กนกเลิศฤทธิ์ (2020-03-29)
      The purposes of this research were to study the base recipe of Macaron, to study the type and amount of Sacha inchi nuts instead of using almond powder in the base formula of Macaron, to study the filling taste, nutrition ...

    • Using white kidney beans powder as a partial almond powder substitute in macarons 

      Kaewmukda, Satitrat; สถิตรัชต แก้วมุกดา (2023-01-15)
      Product Development by Using White Kidney Beans Powder as a Partial Almond Powder Substitute in Macarons. The objective is to study the basic formula of macarons, The amount of Using White Kidney Beans Powder as a Partial ...