Recent Submissions

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    Product development of frankfurter sausage with Tomyum alginate spheres 

    Patthakorn Manupeerapan (Bangkok : Assumption University, 2017)
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    An investigation on color changes in Pickled mustard green (Brassica juncea) 

    Anantanuch Intajak (Bangkok : Assumption University, 2017)
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    Cloning, expression and optimization of Celullase gene 

    Shafeeu, Fathimath Anaan (Bangkok : Assumption University, 2017)
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    Development of Matcha mung bean spread 

    Supisara Sethakorn (Bangkok : Assumption University, 2017)
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    Application of sweetener mixtures in sterilized soy milk 

    Palita Poonsupakij (Bangkok : Assumption University, 2017)
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    Development of herbal in coffee ice cream 

    Panitnan Kuaryai (Bangkok : Assumption University, 2017)
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    Product development of herbal tea bag from cemietta asiatica and goji berry for elderly people 

    Preeyapa Sripromma (Bangkok : Assumption University, 2017)
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    Product development of rice-based snack incorporating with sweet pork 

    Pawares Theepsawang (Bangkok : Assumption University, 2016)
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    Development of pumpkin in sweet coconut milk 

    Warat Jitmun (Bangkok : Assumption University, 2016)
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    Development of instant germinated riceberry beverage 

    Akaraya Phuwan (Bangkok : Assumption University, 2016)
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    Product development of fruit-cider jellies 

    Hay, Samnang (Bangkok : Assumption University, 2016)
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    Changes in bael tea with aloe vera after thermal processing 

    Widianarko, Clara Stella Renata (Bangkok : Assumption University, 2016)
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    Effectiveness of palate cleanser for evaluation of sweet aftertaste 

    Ying, Bai (Bangkok : Assumption University, 2016)
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