This product is low in calories, filled with good-quality protein, high in calcium, complete with dietary fibres, and free of gluten Bangkok-based Chula Faculty of Allied Health Sciences has launched a ready-to-eat flourless rice innovation made from egg whites, branded “eggyday”. This product is low in calories, filled with good-quality protein, high in calcium,[Read More…]
Tag: Chulalongkorn University
Thai Scientists transform coconut jelly bio waste into food ingredients
These additives can be upcycled for use in the food, pharmaceutical, and cosmetic industries, reducing the need for costly imported additives in Thailand Cello-gum, a groundbreaking innovation by Prof. Dr. Hathaikarn Manuspiya from the Petroleum and Petrochemical College at Chulalongkorn University, transforms coconut jelly bio waste into valuable food ingredients worth[Read More…]
