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แสดงรายการ 1-10 จากทั้งหมด 755
Study of lime beer fermentation
(Bangkok : Assumption University, 2010)
Use of Rice Hull Hydrolyzate in the Cultivation of Lactobacillus acidophilus
(2012)
This project aims to minimize the cost of production of live L. acidophilus by replacing the expensive
carbon source in the fermentation medium with the rice hull hydrolyzate and compare the growth efficiency of
the ...
Development of pumpkin in sweet coconut milk
(Bangkok : Assumption University, 2016)
Effect of color and flavor on the perceived intensity of Stevia (Stevia rebaudiana) in sweetened beverage products
(2013)
One of the main health concerns today is diabetes and it causes by many reasons, one of
10 them is sweeten beverage consumption. Stevia is a great candidate of natural sweetener that
11 can be used in beverage products. ...
Development of cashew nut butter
(Bangkok : Assumption University, 2014)
Encapsulation of protease from Aspergillus oryzae and lipase from Thermomycess lanuginoseus using alginate and different copolymer type
(2016)
Although the application of enzymes in food as a food processing aid and enzyme supplement is ofinterest and widely used, the enzymes can be easily deactivated or lose their activity due to many causessuch as pH and moisture ...
Identification of cellulase production from zymomonas mobilis
(Bangkok : Assumption University, 2014)
Development of Thai style rice pudding
(Bangkok : Assumption University, 2015)