Now showing items 1-5 of 5
Product development thai lodchong containing sangyod brown rice flour
The research was aimed to: 1) create a standard formula of Sangyod brown-rice flour Thai Lodchong, 2) study the change during storage, and 3) study the consumers’ acceptance. The physical properties, chemical ...
Common ASEAN professional competency standard in food and food service of phuket vocational college students
This study aims to 1) Study the level of ASEAN professional common competency in the field of food manufacturing. 2) Study the level of ASEAN professional common competency in the field of food and beverage service 3) ...
Knowledge and consumption behavior of trans fatty acids of hotel management and tourism students at santirat vocational college under patronage her Royal Highness Princess Bejaratana Rajasuda Sirisobhabannavadi, Bangkok
The purpose of this research are to investigate 1) personal factors of students majoring in Hotel and Tourism at Santirat Vocational College. 2) The students’ knowledge of trans fatty acids. 3) The students’ consumption ...
Dietary behavior of long - living elderly in tambon tha phi liang, muang district, Suphanburi Province
The purposes of this research are to investigate 1) personal factors contributing to the longevity of elderly 2) the dietary behavior of long-living elderly and 3) the relationship between personal factors such as:gender, ...
Nutrition knowledge of primary school students, anuban khon kaen school, khon kaen
The purposes of the study on nutrition knowledge of primary school students of Anuban Khon Kaen School, Khon Kaen were to 1) study the nutrition knowledge of primary school students and 2) compare their nutrition ...