The Development of Instant Lod Chong by adding Konjac Powder Fiber and Protien

Lampang Vocational College

Type of: English Presentation Innovation and Invention Based on Research Methodology Contest

Abstract

The research for development of instant Lod chong by adding konjac powder and protein from spirulina. The opjective of this research were to develop suitable formular of instant lod chang by adding konjac powder fiber and protein from spirulina.

Features and Benefits

The retention period of instant Lod Chong and found out that it has a retention period of 180 days after produced.
Nutrition of instant Lod Chong mixed with konjac powder and protein from spirulina and found out that it has high fiber and high protein.

Advisor

# Name
1Mr.Nara Wantananuwong
2Miss Amonrat Kaewwunnarat
3Mrs. Porntip Suwannaloet
4Miss.Nattharanan Sriphirom
5Mrs.Nattaya Sodchuen

Inventor

# Name
1Miss Kotchapan Pimmart
2Miss Natthaphorn Pengkhun