รวมทั้งเมื่อทดสอบการยอมรับของผลิตภั

รวมทั้งเมื่อทดสอบการยอมรับของผลิตภัณฑ์พาสต้าที่พัฒนาได้เปรียบเทียบกับทางการค้า พบว่า คะแนนการยอมรับนั้นมีค่าแตกต่างอย่างมีนัยสำคัญทางสถิติ (P

ผลลัพธ์ (อังกฤษ) 1:

As well as when testing the adoption of pasta products that are developed in relation to trade. It was found that the tolerance value score differs significantly (P < 0.05) statistics by consumer votes to accept pasta from flour with high protein content than the first pasta from rice flour, vegetable powder supplement.

ผลลัพธ์ (อังกฤษ) 2:

As well as acceptance testing of pasta products to improve compared to the trade indicated that the recognition that the value differences were statistically significant (P <0.05) by consumers to rate the adoption pasta from flour, brown rice. Enrichment with higher protein powder supplements from rice flour, pasta and vegetables.

ผลลัพธ์ (อังกฤษ) 3:

As well as the acceptability of pasta products developed compared with trade, it was found that the sensory score was significant. (P < 0.05) by consumers to rate the adoption of pasta from brown rice flour added value with the protein than pasta from rice flour added powder vegetables.