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Study of lime beer fermentation
(Bangkok : Assumption University, 2010)
Development of spiced tamarind sauce
(Bangkok : Assumption University, 2015)
Effect of processing parameters and composition of food on the bactericidal efficiency of microwave heating
(Bangkok : Assumption University, 2012)
Application of chosen plant extracts in fresh-cut apple for substitution of Sulfur dioxide
(Bangkok : Assumption University, 2011)
Evaluation of microencapsulation of enzymes using commercial liposome for possible use in cheese production
(Bangkok : Assumption University, 2011)
Determination of exopolysaccharide production from lactobacillus rhamnosus
(Bangkok : Assumption University, 2012)
Development of bread fortified with fiber from by-products of tea (Camellia sinensis) production
(Bangkok : Assumption University, 2011)
Identification of rice straw, rice hull and rice bran hydrolyzate components
(Bangkok : Assumption University, 2011)
The study of an appropriate bleaching agent for Samrong paste to produee a Samrong cream as a cooling agent
(Bangkok : Assumption University, 2006)
Influence of preparation methods and storage time on worm tea production
(Bangkok : Assumption University, 2012)