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Browsing by Author "Chompreeda, P."

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Issue DateTitleAuthor(s)
2005Attributes critical to product acceptance of Jiaogulan tea by logistic regression analysisUtama-ang, N.; Chompreeda, P.; Haruthaithanasan, V.; Suwonsichon, T.; Lerdvuthisopon, N.; Watkins, B.A.
2003Comparative effects between essential oil and chemical preservative with active and modified atmosphere packaging conditionsNitimongkonchai, N.; Rimkeeree, H.; Chompreeda, P.
2005Consumer and market survey of boiled PeanutArtwichai, S.; Chompreeda, P.; Haruthaithanasan, V.
2002Development of dehydrated Tom Yum KungSriwattana, S.; Resurreccion, A.; Haruthaithanasan, V.; Chompreeda, P.
2005Development of filling from peanut butter with high nutritive valueThanomwong, C.; Chompreeda, P.; Haruthaithanasan, V.
2004Development of reduced calories fragrance rice butter cakeChompreeda, P.; Haruthaithanasan, V.; Petchmak, P.; Tipkanon, S.; Parakul, R.
2004Effect of microwave drying on antioxidant and saponin in Jiaogulan herb (Gynostemma pentaphyllum)Utama-ang, N; Chompreeda, P.; Haruthaithanasan, V.; Suwonsichon, T.; Lerdvuthisopon, N.; Khansuwan, U.
2004Effect of microwave drying on antioxidant and saponin in Jiaogulan herb (Gynostemma pentaphyllum)Utama-ang, N.; Chompreeda, P.; Haruthaithanasan, V.; Suwonsichon, T.; Lerdvuthisopon, N.; Khansuwan, U.
2005Effects of fat and sugar content on physical and sensory characteristics of chewable milk candies with high nutritive valueNatvaratat, M.; Chompreeda, P.; Haruthaithanasan, V.; Rimkeeree, H.
2005Formulation optimization and consumer acceptance of Peanut SauceRuchikachorn, N.; Chompreeda, P.; Haruthaithanasan, V.
2005Impacts of Peanut Technology Transfer on Participants: Changes in Knowledge, Attitude, and AdaptationChompreeda, P.; Phongpa-ngan, P.; Moxley, R.L.; Artwichai, S.; Homsukhon, J.; Haruthaithanasan, V.
2003Monitoring changes in aroma and flavor perception of milk candies as a result of added coffee and chocolate flavors by descriptive sensory analysisPavon, N.R.; Prinyawiwatkul, W.; Chompreeda, P.
2005Optimization and consumer acceptability of calorie-reduced butter cake prepared from Thai jasmine riceChompreeda, P.; Suwonsichon, T.; Haruthaithanasan, V.
2004Process optimization of low–cyanide cassava flour from variety Kasetsart 50Chotineeranat, S.; Suwansichon, T.; Chompreeda, P.; Piyachomkwan, P.; Sriroth, K.; Haruthaithanasan, V.
2003A strategic approach to formulate dehydrated Tom Yum Kung using trained panel and U.S. consumerSriwattana, S.; Haruthaithanasan, V.; Chompreeda, P.; Resurreccion, A.
Showing results 1 to 15 of 15

 

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