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The study of thai tone colors using for bakery business case studies of buttercream
(2022-03-04)
The purposes of the study of Thaitone colors using for bakery work:
Buttercream case study were to examine the proper basic recipe of buttercream, which
used in the study of Thaitone mixing, to examine the appropriate ...
The study of shelf-life ess in sponse cake product
(2022-03-04)
The objectives of the research on the different egg age affecting the sponge cake were to study the appropriate different egg age to bake the sponge cake and examine the physical and chemical qualities of the sponge cake. ...
Tuiles supplementaly with wolffia dry
(2022-03-11)
The objectives of this study were to investigate the three basic tuiles recipes and to study the content of four types of wolffia dry in tuiles at 0% , 2% , 4% and6% of total ingredient weight. By planning randomized ...
Study on white bean flour in place of wheat flour in taiwan pineapple tart
(2022-03-11)
Study on white bean flour in place of wheat flour in Taiwan pineapple tart The objective is to study the basic recipe of Taiwanese pineapple tart. And study the amount of white bean flour in place of wheat flour in Taiwan ...
Waffle supplemented with chia seeds
(2022-11-12)
A study of waffle snacks with chia seeds was aimed at studying the basic recipe of waffle snacks. And to study the appropriate amount of chia seeds added in waffle snacks. The appropriate content of chia seeds added to The ...