Search
Now showing items 1-10 of 13
Development of golden bean powder substitute for almond powder in macaron
(2020-09-05)
The purpose of this study is to study a proper quantity of golden bean powder
in 4 different levels: 25, 50, 75, and 100 of the amount of almond powder, to study
the amount of nutrients in a macaron which made of golden ...
Product development from brokens riceberry using lecithin from soybean to stabilize
(2020-09-05)
The stability study of salad dressing products from rice berry broken rice is
aimed to study the appropriate amount of vinegar of thick salad dressing from
riceberry broken rice. Broken Riceberry rice is further developed ...
The use of oat flour substituted for whole wheat flour in whole grain cookies
(2020-09-05)
The research about the development of Whole Grain cookie product aims to
study about the amount of oat power that can be used instead of wheat flour in
Whole Grain cookie product in order to study about the nutrition of ...
Product development of karanda yogurt
(2020-09-05)
The development of Karanda Sundae-style set yogurt has the objectives to develop
a formula for making Karanda yogurt and as a guide to the use of Karanda. To study the
base formula of set yogurt and study amount of Karanda ...
Development of jelly ready meal from stevia
(2020-09-05)
Product development of jelly ready meal from stevia. The purpose of study and
processing in jelly ready meal from stevia. The resulfs showed that formulation 3
because had springiness and softness appropriante. Quantity ...
Use almond powder substituted for weat flour in banana cake for health
(2020-09-05)
The objective of this reaearch was to study the appropriarate amount
of almond powder instead of wheat flour in 4 different potions: 40, 60, 80 and 100 %
of all wheat flour. And the calculation was done on randomize ...
Improving bread quality by gelatinized starch
(2020-09-05)
Bread is a bakery product with low moisture content. It have a hard and
sticky texture that cause difficult to eat. Therefore, in the present study the effect of
gelatinized starch (wheat, corn, rice, tapioca and glutinous ...
Perilla frutescens supplementary egg cake
(2020-09-06)
The objectives of this study were to investigate the three basic egg cake
recipes, to study the content of four types of perilla frutescens in egg cake at perilla
frutescens 0% 1%, 2% and 4% percent of total ingredient ...
Using rice bran oil shortening substitute margarine pastry in puff pastry
(2020-09-06)
The study using rice bran oil shortening substitute margarine pastry in Puff
Pastry the objectives of this study were to investigate the basic puff pastry, to study
volume of four types of using rice bran oil shortening ...
Supplementea of red hawm rice in khanom lod – chong – singapore
(2020-09-06)
The objectives of this special project were to investigate basic formulas of Chendol and to study the content of Supplementea of Red hawm rice in lodchong Singapore at different four proportins including control 15% 30% ...