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Recent Submissions
Item Product development of Portuguese sausage (chorizo) substituting fat with mung bean flour based mung bean flour based(Bangkok : Assumption University, 2019) Ximenes, ClaudiaItem Translation and validation of the food Neophobia scale (FNS) to the Farsi (Persian language)(Bangkok : Assumption University, 2019) Shafii, RaminItem Product development of snacks from dehydrated apples and dehydrated carrots(Bangkok : Assumption University, 2019) Kyaw, Kaung KhantItem Development and formulation of Kaeng-Som soup with climbing wattle (Acacia pennata) omelette and shrimps in retort pouch(Bangkok : Assumption University, 2018) Pattarawadee WatanakijcharoenmanItem Bioplastic from pomelo peel(Bangkok : Assumption University, 2018) Ingrita YaemmaneechaiItem Evaluation of the effect of aqueous extraction on the anti-oxidative property of roasted barley (Hordeum vulgare L.) to formulate VCO-barley cosmetic emulsion(Bangkok : Assumption University, 2018) Pongsakorn VithayanonItem Utilization of agricultural residue balls for metal removal in chemical laboratory wastewater, Faculty of Biotechnology(Bangkok : Assumption University, 2018) Sasina SamaiklangItem Microbial l-glutaminase screening protocol development for high-throughput screening(Bangkok : Assumption University, 2018) Sukritta Suksa-ngaItem Carrageenan-based hydrogels containing grape seed extract; effect of their antioxidant properties(Bangkok : Assumption University, 2018) Yatinun Na SongkhlaItem Development of bioplastics from cassava starch reinforced with calcium carbonate and egg shell powder(Bangkok : Assumption University, 2018) Sutida NgernpiamItem The utilization of soybean and mungbean residues for cultivation of cordyceps (Cordyceps militaris)(Bangkok : Assumption University, 2018) Benyapa Punya-arkomItem Antioxidant activity of the spent coffee ground infused virgin coconut oil under different extraction conditions and the efficiency of emulsifier types(Bangkok : Assumption University, 2018) Nadthanan JunpratugItem Protein differentiation of lactic acid bacteria between free-living cell and biofilm(Bangkok : Assumption University, 2018) Kittitat TriwattanaItem Beer making by using Mesona palustris as an additive ingredient(Bangkok : Assumption University, 2018) Piyatida Sae OoiItem Investigation of the factors that affect the disliking of chicken essence(Bangkok : Assumption University, 2019) Chanakan MontapatItem Formulated the ready-to-cook dried Tom Saab soup(Bangkok : Assumption University, 2018) Nuttakant EkamontItem Product development of hibiscus sabdariffa linn. gumdrop(Bangkok : Assumption University, 2018) Thamol KornnonntudItem Microencapsulation of probiotics in herbal drinks(Bangkok : Assumption University, 2019) Hataipak FookhoonchalongItem The study of stability of aloe vera in bael tea using low aeyl gellan gum under refrigeration(Bangkok : Assumption University, 2018) Sidararith SuonItem Shelf life of the freeze-dried sai-krok-isan with Tom-Yum ingredient(Bangkok : Assumption University, 2019) Sorawit Anantakul