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ItemEffects of food ingredients and food additives to the texture of plant-based ingredients meat balls(Bangkok : Assumption University, 2019)
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ItemNanoencapsulation of grapefruit oil with carrageenan to enhance their antioxidant activities(Bangkok : Assumption University, 2020)
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ItemMicroencapsulation of curcumin (Curcuma longa) extract by using hydroxylpropyl-B-cyclodextrin and its application in the pickled green mustard(Bangkok : Assumption University, 2019)
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ItemComparison of date palm juice and syrup made from premature fruit drop, fresh and dried date pulp Barhee cultivar (Phoenix dactylifera L.)(Bangkok : Assumption University, 2019)
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ItemOptimization of Bacteriocin production, through biofilm formation of lactic acid bacteria, with repeated batch fermentation(Bangkok : Assumption University, 2018)