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Thai Agricultural Research Repository >
Browsing by Author "Chompreeda, P."
Showing results 1 to 15 of 15
| Issue Date | Title | Author(s) | | 2005 | Attributes critical to product acceptance of Jiaogulan tea by logistic regression analysis | Utama-ang, N.; Chompreeda, P.; Haruthaithanasan, V.; Suwonsichon, T.; Lerdvuthisopon, N.; Watkins, B.A. |
| 2003 | Comparative effects between essential oil and chemical preservative with active and modified atmosphere packaging conditions | Nitimongkonchai, N.; Rimkeeree, H.; Chompreeda, P. |
| 2005 | Consumer and market survey of boiled Peanut | Artwichai, S.; Chompreeda, P.; Haruthaithanasan, V. |
| 2002 | Development of dehydrated Tom Yum Kung | Sriwattana, S.; Resurreccion, A.; Haruthaithanasan, V.; Chompreeda, P. |
| 2005 | Development of filling from peanut butter with high nutritive value | Thanomwong, C.; Chompreeda, P.; Haruthaithanasan, V. |
| 2004 | Development of reduced calories fragrance rice butter cake | Chompreeda, P.; Haruthaithanasan, V.; Petchmak, P.; Tipkanon, S.; Parakul, R. |
| 2004 | Effect 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. |
| 2004 | Effect 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. |
| 2005 | Effects of fat and sugar content on physical and sensory characteristics of chewable milk candies with high nutritive value | Natvaratat, M.; Chompreeda, P.; Haruthaithanasan, V.; Rimkeeree, H. |
| 2005 | Formulation optimization and consumer acceptance of Peanut Sauce | Ruchikachorn, N.; Chompreeda, P.; Haruthaithanasan, V. |
| 2005 | Impacts of Peanut Technology Transfer on Participants: Changes in Knowledge, Attitude, and Adaptation | Chompreeda, P.; Phongpa-ngan, P.; Moxley, R.L.; Artwichai, S.; Homsukhon, J.; Haruthaithanasan, V. |
| 2003 | Monitoring changes in aroma and flavor perception of milk candies as a result of added coffee and chocolate flavors by descriptive sensory analysis | Pavon, N.R.; Prinyawiwatkul, W.; Chompreeda, P. |
| 2005 | Optimization and consumer acceptability of calorie-reduced butter cake prepared from Thai jasmine rice | Chompreeda, P.; Suwonsichon, T.; Haruthaithanasan, V. |
| 2004 | Process optimization of low–cyanide cassava flour from variety Kasetsart 50 | Chotineeranat, S.; Suwansichon, T.; Chompreeda, P.; Piyachomkwan, P.; Sriroth, K.; Haruthaithanasan, V. |
| 2003 | A strategic approach to formulate dehydrated Tom Yum Kung using trained panel and U.S. consumer | Sriwattana, S.; Haruthaithanasan, V.; Chompreeda, P.; Resurreccion, A. |
Showing results 1 to 15 of 15
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