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Effect of modified starch and xanthan gum on physicochemical of non-dairy gluten-free pancakes texture
(Bangkok : Assumption University, 2014)
Milling methods, soaking and aging time, the addition of tapioca starch and glutinous rice flour on Korat rice noodle quality
(Bangkok : Assumption University, 2014)
Product development of edible rice paper with tomyum flavour
(Bangkok : Assumption University, 2014)
The usage of banana (musa acuminata) for novel food and beverage production
(Bangkok : Assumption University, 2014)
Microencapsulation of saffron (Crocus sativus L.) extract in alginate-chitosan and alginate-gelatin complexes by using extrusion and emulsion methods
(Bangkok : Assumption University, 2014)
Microencapsulation of enzymes by using complex polyers
(Bangkok : Assumption University, 2014)