ผลของการเติมน้ำมันรำข้าวก่ำต่อคุณสมบัติของไอศกรีมดัดแปลงข้าวก่ำ
The purpose of this research was to study the result of various factors that affect to the quality of modified purple rice ice cream which was added purple rice bran extract. The results showed that the chemical quality of purple rice solution obtained from purple dry rice per water in the ratio 1:...
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| Other Authors: | |
| Format: | Theses and Dissertations |
| Language: | Thai |
| Published: |
เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่
2018
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| Online Access: | http://cmuir.cmu.ac.th/jspui/handle/6653943832/45982 |
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| Institution: | Chiang Mai University |
| Language: | Thai |