Abstract
.The project of extend of tofu with herbs. The aim is to increase the shelf life of bean curd with emphasis on avoiding the risk of chemicals. Using herbs health preservation. The experiment is 3 steps. When 1.By experiment of making tofu with a mixture of herbs, three types is garlic powder correspondents and lemongrass, found ว่ากระ artificial features in extension than correspondents and lemongrass. When 2 study the right amount of herbs used to extend the tofu.200.300 500 g and mixed into the tofu
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