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
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.
|2||Miss Amonrat Kaewwunnarat|
|3||Mrs. Porntip Suwannaloet|
|1||Miss Kotchapan Pimmart|
|2||Miss Natthaphorn Pengkhun|