Faculty of Home Economics Technology: Recent submissions
Now showing items 21-40 of 607
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Bubble mesona chinensis flavor added with flaxseed
(2022-11-12)This research aims to study Bubble Mesona Chinensis Flavor added with Flaxseed The objective is to study the basic formula of Bubble and to study the quantity of grass jelly juice to substitute water in bubble, which has ... -
Waffle supplemented with chia seeds
(2022-11-12)A study of waffle snacks with chia seeds was aimed at studying the basic recipe of waffle snacks. And to study the appropriate amount of chia seeds added in waffle snacks. The appropriate content of chia seeds added to The ... -
Energy – reducing jerusalem artichoke dessert
(2022-11-12)Study on Energy – Reducing Jerusalem Artichoke Dessert The objective is to study the basic recipe of Jerusalem Artichoke dessert. And to study the level of sugar consumption in the 5 formulas of Jerusalem Artichoke 0% 25% ... -
Saltiness reduction in salted egg yolk production with salt and maltodextrin
(2022-11-12)This study demonstrates a new concept of salted yolks processing using only the yolk directly, with the egg white portion being further utilized. This salting process accelerated the salting time from 4 weeks for whole egg ... -
Graphic tote bag inspired from Thai carvings
(2022-11-12)The process of graphic design process inspired by Thai carvings. It was the use of vegetables and fruits carving patterns to be modified to design the lines of the carved patterns to be in graphic patterns. The layout used ... -
Guidelines for the development of traditional cake products business of entrepreneurs in rang province
(2022-08-01)The purposes of this research were : 1) to study the conditions of business operation of traditional cake products of entrepreneurs in Trang Province.2) To study the problems in business operation of traditional cake ... -
The development of multimedia teaching materials for basic course of cooking massaman curry and soup for students of thai professional vocational certificate program, MSC thai culinary school
(2022-08-01)The purposes of this research were 1) to determine the effectiveness of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program ... -
Factors related to the adaptation in purchasing food according to the new normal of the elderly in ChomThong District, Bangkok
(2022-06-17)The purposes of this research were 1) to study of personal factors of the elderly in ChomThong District, Bangkok 2) to study the perception of information about the new strain of coronavirus disease 2019 (COVID–19), 3) ... -
The use of quinoa flour mixed with rice flour and vegetable fat in fruit cake products
(2022-06-17)The development of fruit cake products using quinoa flour mixed with rice flour and vegetable fat were aimed ( 1) to study the optimal ratio of quinoa flour and rice flour as a substitute for wheat flour in fruit cake ... -
The Development of thai floral chandelier from clay, floral foam and colors inspired by the glazed tiles pattern of Wat Phra Chettuphon Wimonmangkhlaram Ratchaworamahawihan
(2022-06-17)The study entitled " The Development of Thai floral chandelier from clay, floral foam and colors inspired by the glazed Tiles Pattern of Wat Phra Chettuphon Wimonmangkhlaram Ratchaworamahawihan." aims to develop clay ... -
Strategies for adapting to a new Normal for survival in the operations of Thai restaurant business operators under steve cafe & cuisine
(2022-06-15)The objectives of this : 1) to study the operating conditions of Thai restaurant business operators under Steve Cafe & Cuisine. 2 ) To study the internal and external factors related to the operation of Thai restaurant ... -
Choosing to study in home economics vocational certificate program of Phitsanulok vocational college students
(2022-06-15)The purposes of this research were 1 ) to study the personal factors of students in the Home Economics Vocational Certificate Program, Phitsanulok Vocational College. 2 ) Study the socio- economic factors of students in ... -
Bakery products development from the banana pseudo-stems and waste from dried banana production at ban bang ta chocommunity enterprise, Sing Buri Province for sustainable commerce
(2022-05-11)Bakery Products Development from the Banana Pseudo-stems and Waste from Dried Banana Production at Ban Bang Ta Chom Community Enterprise, Sing Buri Province for Sustainable Commerce. Research on bakery product development ... -
Developing snack food from thai rice
(2022-05-11)Product development of Thai rice snacks. The rice such as Nakhonchaisri brown rice and Jubilee black rice from Bann Chanode community enterprise, Khlong Yong-Lan Tak Fa community are used in this research. Nakhonchaisri ... -
Development of home decoration products from woven origami technique community products sewing enterprise and artificial fabric Khao Kaew Srisomboon Thung Saliam Sukhothai
(2022-05-11)Research on the development of home decoration products from woven fabric with origami technique. Sewing and Craft Community Enterprise Group Khao Kaew Srisomboon District, Thung Saliam, Sukhothai Province. The objectivity ... -
The development of food products from thai rice of khlong yong- lan tak fa community enterprise in Nakhon Pathom province
(2022-05-11)The product development of gluten-free Bake goods with Thai rice. The rice used in research is the product of the Baan Chanode community enterprise of Khlong Yong - Lan Tak Fa Community such as Nakhonchaisri brown rice and ... -
Food products development for elderly from waste of melientha suavis pierre after harvesting at farmer’s descendants, Saraburi province for sustainable commerce
(2022-05-11)Potential development of food products for the elderly from the residue after harvesting of the farmer group. Saraburi province towards sustainable commercialization Is intended to 1. Study of the residual waste after ... -
The potential development the of processed meat products enhancing pineapple pulp left by juicing
(2022-05-11)The potential development the of processed meat products enhancing pineapple pulp left by juicing. Pattawia pineapple pulp used in research. Boil to extract the acid and sugar. The pulp looks like fresh pulp light yellow. ... -
Marketing mix service used to analyze business oppprtunities to support chinese tourists. ared satorn srilon
(2022-05-11)Research subject Service marketing mix used to analyze restaurant business opportunities To support Chinese tourists, the case study of Sathon Silom District has the objective to 1) study the service marketing mix used to ... -
Product development of women's dress from waste woven fabrics community enterprise group sewing and fabric art Khao Kaeo Srisomboon subdistrict Thung Saliam district Sukhotha
(2022-05-11)This research aim to develop a product for women dressing from waste woven fabrics. Community Enterprise Group Sewing and fabric art Khao Kaeo Srisomboon Subdistrict Thung Saliam District Sukhothai with a purpose study the ...