Theses: Recent submissions
Now showing items 141-160 of 217
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Relationship between personal factors and Thai tourists’ decision making on purchasing of one tambon One product Nonthaburi floating market
(2018-07-06)The purposes of this research were : 1. To study the personal factors of tourists 2. To The objective of this study was to investigate 1) personal factors of tourists 2) the decision making of purchasing One Tambon One ... -
Guideline for developing higher potential in food, processing operation of community enterprises, samut prakran province
(2018-07-06)The objectives of this study were :1) to evaluate the basic information, :2) to determine the operational status and problems, and :3) to study the potential development guidelines for the operation of community enterprises ... -
Development of beverage from Extracts of butterfly Pea and roselle
(2018-07-06)The objectives of this study were to (1) evaluate physical and chemical properties of the commercial beverages from fruit and vegetable extracts, (2) develop a beverage from butterfly pea and roselle extracts, (3) analyze ... -
Frozen riceberry flour khanom tien
(2018-07-06)The study aimed to :1) create a standard formula for frozen rice berry flour Khnom Tien, 2) study the defrosting process using a microwave, and 3) evaluate consumers’ acceptance. The physical properties, sensory evaluation, ... -
Development of thai custard dessert (khanom maw kaeng) by jerusalem artichoke powder for health
(2018-07-03)The purposes of this research were developing for health Thai custard dessert (Khanom Maw Kaeng) by using the Jerusalem artichoke powder and cereal cream instead of coconut cream. By using Jerusalem artichoke powder 3 ... -
Common ASEAN professional competency standard in food and food service of phuket vocational college students
(2018-07-03)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) ... -
Product development thai lodchong containing sangyod brown rice flour
(2018-07-03)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 ... -
Development of woman's wear seamless with pattern techniques
(2018-07-03)Objectives of this study were to design and develop seamless women's wear using pattern techniques and to study customer's satisfaction of seamless women's wear using pattern techniques. The researcher designed 5 categories ... -
Development of table cloth products from Batik tie-dyed cotton fabric with waterproof finishes
(2018-07-02)Development of table cloth products from Batik tie-dyed cotton fabric with waterproof finishes aimed 1) to study waterproof finishes process to Batik tie-dyed cotton fabric, 2) to test physical properties of Batik tie-dyed ... -
Satisfaction of suphanburi vocational college students studying foods and nutrition
(2018-07-02)This research study the purposes of the research are to:1) students learn the fundamentals of vocational education Suphanburi education in the field of food and nutrition Vocational certificate (vocational certificate) ... -
Product development of osmotically dehydrated banana peels. (musa sapientum)
(2018-07-02)This research aimed to investigate the suitable method to product osmotically dehydrated banana peels and determine its shelf life as well as consumer acceptation. It was found that the proper method was the slow osmotic ... -
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 Improvement of fireproof suit by using line balancing techniques case study : creative polymers co.tld
(2018-05-26)The purpose of this research were to 1) study the production factors and efficiency of fireproof suit; 2) analyze the three line balancing models of fireproof suit; and 3) make comparison of production efficiency for ... -
Continuation of intellectual heritage of Khon costumes embroidery
(2018-03-26)In this study on Intellectual heritage of embroidery for Khon costumes, the author had two objectives: 1) to research the origins and development of Khon costumery over time and 2) to understand the methods, materials, ... -
The Development of short course training curriculum in home economics for members of the Baan Pho Jaa elderly club, Bang Namjuerd, Muang district of Samutsakorn province
(2018-03-26)The present research has the following objectives: 1) To examine the needs for short course training in home economics, 2) To develop the short course curriculum in Home Economics in accordance to the needs of the members ... -
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 ... -
Knowledge Attitude and Vegetable Consumption Behavior of Prathomsuksa 4 – 6 Students in Rajini School
(2017-11-17)The objective of this research was 1) to learn about the vegetables of students at grade 4-6 rajini school. 2) To study the consumption habits of students. 3) To study the consumption of students. 4) To study the relationship ... -
Setting guidelines of training in food for members of cha-am municipality, phetchaburi province setting guideline
(2017-08-27)The main purposes of setting up food vocational training guidelines for members of Cha-am Municipality, Phetchaburi province are: 1) to study needs for food vocational training; 2) to compare different status among group ... -
The development of indigo-dyed mudmee cotton pattern with tricks tessellation for designing special occasion dresses
(2017-08-27)The objectives of this research of 1) to develop weaving Indigo-Dyed mudmee cotton pattern with tricks Tessellation 2) to design special occasion dresses 3) to study the satisfactions of women in Bangkok with special ... -
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) ...