Hasil Pencarian - Taruedee Jannu

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  1. 1
    Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability

    Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability oleh Rajnibhas Sukeaw Samakradhamrongthai, Taruedee Jannu, Gerry Renaldi

    Diterbitkan 2021-08-01
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  2. 2
    Polydextrose and guar gum as a fat substitute in rice cookies and its physical, textural, and sensory properties

    Polydextrose and guar gum as a fat substitute in rice cookies and its physical, textural, and sensory properties oleh Rajnibhas Sukeaw Samakradhamrongthai, Sakornphop Maneechot, Prasert Wangpankhajorn, Taruedee Jannu, Gerry Renaldi

    Diterbitkan 2022-10-01
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  3. 3
    Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design

    Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design oleh Kultida Kaewpetch, Saowapa Yolsuriyan, Terd Disayathanoowat, Patcharin Phokasem, Taruedee Jannu, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai

    Diterbitkan 2024-04-01
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  4. 4
    Alternative protein sources from selected legumes and mushrooms in the development of high-protein instant soup for the elderly

    Alternative protein sources from selected legumes and mushrooms in the development of high-protein instant soup for the elderly oleh Rajnibhas Sukeaw Samakradhamrongthai, Taruedee Jannu, Tussanun Tongboonchu, Wanalee Sangpimpa, Phatthamon Srichan, Orapan Sangsee, Gerry Renaldi, Preeyabhorn Detarun

    Diterbitkan 2024-08-01
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  5. 5
    Determination for a suitable ratio of dried black pepper and cinnamon powder in the development of mixed-spice ice cream

    Determination for a suitable ratio of dried black pepper and cinnamon powder in the development of mixed-spice ice cream oleh Pajaree Aumpa, Amita Khawsud, Taruedee Jannu, Gerry Renaldi, Niramon Utama-Ang, Shitapan Bai-Ngew, Ponjan Walter, Rajnibhas Sukeaw Samakradhamrongthai

    Diterbitkan 2022-09-01
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