Browsing Theses by Title
Now showing items 143-162 of 217
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The need to be entrepreneur of home economics program on fourth-years undergraduate students in faculty of home economics technology at Rajamangala University of Technology Phra Nakhon
(2020-01-15)The purpose of this study was studied the need to be entrepreneur of Home Economics and compared the difference between the need to be entrepreneur of Home Economics program on Fourth-years undergraduate Students in ... -
New normal food consumption for supportive medical personnel in Bangkok during the coronavirus disease 2019 (COVID-19) outbreak situation
(2023-01-15)The purposes of this research were to 1 ) study personal factors of food consumption among supportive medical personnel in Bangkok during the coronavirus disease 2019 (COVID-19) outbreak situation. 2) Study the perception ... -
The New normal patterns of consumers’ food purchasing in Bangkok after the coronavirus 2019 (COVID-19) epidemic situation
(2022-03-10)The purposes of this research were to 1) investigate personal factors of consumers in Bangkok after the outbreak of Coronavirus 2019 (COVID-19), 2) study information awareness in the widespread Coronavirus 2019 (COVID-19), ... -
Noodle consumption behavior and complacency of products for personals of the government complex commemorating his majesty the King’s 80 th birthday anniversary, 5 th December, B.E.2550
(2018-03-23)The purposes of this study were 1.The purpose is to study the consumption of noodles personnel Government Complex 80th December 5, 2550. 2.To determine your satisfaction with the products of the noodle shop's personnel ... -
Opinion on guideline for development of suan dusit place hotel food service, Suan Dusit Rajabhat University
(2012-05-03)This research has the purposes to study and compare opinions of employee executives and service receivers of food service regarding guidelines for development of Suan Dusit Place Hotel food service, Suan Dusit Rajabhat ... -
Over nutrition reduction solutions of Chitralada Vocational School students
(2020-01-18)The purposes of this research were to study and compare behavior, knowledge, and attitudes towards food consumption based on gender and BMI in order to promote the solutions to reduce overnutrition of students at ... -
The pattern design by silkscreen technique on cotton blend with banana fiber for women’s working dress
(2018-10-24)The objectives of this research are 1) to design pattern by technique of silkscreen on the banana fibers integrated cotton cloth for women’s working dress, 2) to design women’s work dress from cotton blended with banana ... -
Personal factors relating to decision making of self-employed in Home Economics of students in Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon
(2020-03-30)The purposes of this research were: 1) to study personal factors, knowledge of selfemployed in Home Economics and reasons for decision making of self-employed in Home Economics 2 ) to study the relationship between ... -
The problems of studying home economics profession in faculty of home economics at Rajamangala University of Technology Phra Nakhon
(2016-09-04)The objectives of this research are to study and compare the problems of studying of Home Economics Profession, Rajamangala University of Technology Phra Nakhon. The study is divided into Problems of students, education ... -
Product development : suaeda maritima ready to drink
(2018-07-02)The purpose of the research entitled Product Development: suaeda maritima RTD was to study the appropriate amount of water and brown sugar used in the production process’ and the change during storage It was found that ... -
The product development of auspicious thai dessert : thong ek (Gold Foil-Decoration) from lotus seed flour and lotus stamen
(2020-09-22)The purposes of this project were 1) to study the formula of Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour, 2) to study the formula of Thong Ek (Gold Foil-Decoration)from Lotus Seed Flour and Lotus Stamen, and 3) ... -
Product development of banana custard cake
(2018-07-06)Objectives of this research are to study 1) method of cooking preserved substandard bananas 2) proper amount of preserved bananas in banana custard cake 3) acceptance of banana custard cake 4) length of time banana ... -
Product development of cereal milk panna otta topped with Phuket pineapple sauce
(2023-01-24)The objectives of this research were to 1) select a basic cereal formula suitable for milk production from cereals. 2) Study the appropriate amount of sugar used in the development of panna cotta formula from cereal milk. ... -
Product development of frozen Kanomchan from colored rice flour
(2020-03-29)The objective of this research was to compare the quality of Kanomchan which replace rice flour with Homnil rice flour, Riceberry rice flour, and Sangyod rice flour and to study the quantity of modified starches used in ... -
Product development of gluten-free khanom gleeb-lamduan (Thai Shortbread Cookies) from job's tears flour
(2023-01-24)The purposes of this study were 1) to study the basic recipe of Khanom Gleeb- Lamduan. 2) To study the types of Job’s Tears flour used as a substitute for wheat flour in the recipe of Khanom Gleeb-Lamduan. 3) To study the ... -
Product development of imitation bread spread from broken riceberry rice
(2020-01-18)The objectives of this research were to study the optimal formulation of imitated peanut butter spreads on bread productsfor (1) Study the right recipe of bread from rice riceberry (2) Study the increasing stability of ... -
Product development of imitation milk from water caltrop
(2020-09-22)The purpose of the research entitled product development of imitation milkfrom Water Caltrop was to study the formulas and production processes of milkimitation products from Water Caltrop, to study the quality changing ... -
Product development of low-fat yoghurt supplemented with
(2017-08-27)The purposes of this research were to study the suitable volume of Jerusalem artichoke flour for stirred low-fat yoghurt production and to study their shelf life. A different level (0.00, 1.80, and 3.60 % w/w skim milk) ... -
Product development of Macarons from Sacha inchi
(2020-03-29)The purposes of this research were to study the base recipe of Macaron, to study the type and amount of Sacha inchi nuts instead of using almond powder in the base formula of Macaron, to study the filling taste, nutrition ... -
Product development of noodles by partially substituting rice flour with job's tears flour
(2020-01-15)The aims of research were to study (1) a basic formula of rice noodles’ production. (2) the production of job's tears flour and rice flour in rice noodles’ production. (3) the quantities of using job's tears substituting ...