Search
Now showing items 1-10 of 90
Development of Thai style rice pudding
(Bangkok : Assumption University, 2015)
Development of Miang-Khum puff pastry
(Bangkok : Assumption University, 2015)
Effect of heat on Jaew sauce
(Bangkok : Assumption University, 2015)
Development and formulation of riceberry with squid snack bar
(Bangkok : Assumption University, 2015)
Development of green mango puff
(Bangkok : Assumption University, 2015)
Development of bamboo leaf tea ice cream
(Bangkok : Assumption University, 2016)
Physiochemical analysis of riceberry with squid snack bar
(Bangkok : Assumption University, 2015)
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 melon-in-coconut milk ice cream
(Bangkok : Assumption University, 2015)