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Now showing items 1-10 of 26
Influence of preparation methods and storage time on worm tea production
(Bangkok : Assumption University, 2012)
Substitution of sulfur dioxide as antibrowning agent in dried apple rings using selected plant extracts keeping sensorial quality
(Bangkok : Assumption University, 2012)
Development of oyster crackers
(Bangkok : Assumption University, 2012)
Formulation and study the effect of storage time on sensory qualities and chemical changes of spice rich chicken satay
(Bangkok : Assumption University, 2012)
Antibacterial activity of Thai red curry paste's ingredients between using Kang-Pa model and Kang-Kati model on salmonella sp. and listeria monocytogenes 10403S
(Bangkok : Assumption University, 2012)
Study effect of the tea processing on the charactristic of coffee leaf tea
(Bangkok : Assumption University, 2012)
Development of corn beverage from purple corn (Zea. Maydis L.)
(Bangkok : Assumption University, 2012)
Development of flower tea ice cream
(Bangkok : Assumption University, 2012)
The development of genmaicha bread
(Bangkok : Assumption University, 2012)
Inhibitory potential of chitosan and Satay curry powder on the growth of pathogenic bacteria
(Bangkok : Assumption University, 2012)