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Issue DateTitleAuthor(s)
12009Properties and Stability of Anthocyanin Pigments from Roselle in Jellyสิรินาถ ตัณฑเกษม 
22008Effects of Brown Rice Flour as Whole Wheat Flour Substitute in Breadสิรินาถ ตัณฑเกษม 
32013Effects of Peanuts as Shortening Replaceron the Quality of Breadสิรินาถ ตัณฑเกษม ; Ruangchai, Supang 
42011Using Ground Peanuts as a Fat Substitute in Cookiesสิรินาถ ตัณฑเกษม ; Ruangchai, Supang 
52012Product Development of Salad Dressing withBeetroot (Beta vulgaris)Ruangchai, Sapang ; สิรินาถ ตัณฑเกษม 
62011Storage Quality of Tamarind / Roselle Chili PasteRuangchai, Supang ; สิรินาถ ตัณฑเกษม