Browsing by Subject "Food -- Biotechnology"
Now showing items 1-20 of 26
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Amylose film from commercial flour
(Bangkok : Assumption University, 2008) -
Determination of degraded vitamin C in various orange juice products via redox titration
(Bangkok : Assumption University, 2007) -
Development mixed fruit juice from red dragon fruit juice and pineapple juice
(Bangkok : Assumption University, 2008) -
Development of bread using fruit and fruit juice
(Bangkok : Assumption University, 2007) -
Development of fruit leather using Japanese pumpkin (Cucurbita maxima) and black plum (Prunus Salicina) from the Royal Project
(Bangkok : Assumption University, 2008) -
Development of fruit-flavored fermented glutinous rice wine
(Bangkok : Assumption University, 2010) -
Development of Pla Salit product : Pla Salit topped rice cracker
(Bangkok : Assumption University, 2007) -
Development of seafood bar from left over dried squid
(Bangkok : Assumption University, 2005) -
Influence of spices on the antimicrobial activity of probiotics in minced chicken
(Bangkok : Assumption University, 2006) -
Isolation of salmonella stains from natural sources with high potential for the biofilm developments
(Bangkok : Assumption University, 2010) -
Probiotication of fruit juices using lactobacillus casei 01
(Bangkok : Assumption University, 2007) -
Product development of Japanese pumpkin (Cucurbita moschata) cake doughnut
(Bangkok : Assumption University, 2008) -
Production of quick-cooked oiled rice
(Bangkok : Assumption University, 2008) -
Production of yogurt powder using foam-mat drying
(Bangkok : Assumption University, 2010) -
Shelf life assessment for liquid biofertilizer from vegetable waste
(Bangkok : Assumption University, 2007) -
Textural improvement of Spanish custard during storage by using modified Tapioca starch
(Bangkok : Assumption University, 2007) -
The development of spiced meringue
(Bangkok : Assumption University, 2010) -
The development of vegetable yogurt
(Bangkok : Assumption University, 2010) -
The effect of Hydrocolloids and types of milk on some physical and sensory properties of the fermented whey beverage
(Bangkok : Assumption University, 2010) -
The effects of soy milk supplementing whey protein concentrate on the textural properties of set-types yogurt
(Bangkok : Assumption University, 2007)