Now showing items 1-20 of 83

    • Applied dress from kimono suit with thai fabric 

      Chengsamore, Wachirawadee; Hrungonsup, Natgodchanan (2018-08-16)
      This special project is the application of creating evening dress from Kimono using Thai silk. There are 5 factors, which can lead to the goal of this project and it can be done by verifying the satisfactory of people ...
    • Aril of gac fruit cream salads 

      Lau-au, Manthana; Koetsawang, Chawanya (2018-08-10)
      This paper’s objective was to research and clarify Aril of gac fruit in a cream salad product for comparing chemical and physical property of Aril of gac fruit when used a quantity of yolk, thickening agent, and stabilizing ...
    • Bags product design from na muen si woven na yong district trang province 

      Boonsom, Arocha; Prayoonsiri, Jeerakarnya (2018-08-16)
      Bags product design from Na Muen Si woven Na Yong District Trang Province which is special project that objective is to study pattern of Na Muen Si woven, to bags product design from Na Muen Si woven Na Yong, Trang ...
    • Broken-milled riceberry drinking yogurt 

      Meetum, Katsarin; Nuchnangp, Munin (2018-08-14)
      The objectives of this research were to develop drinking yogurt from broken-milled Riceberry. For Preparation of set yogurt, the cooked rice were mixed with water for 3 different levels. This product compost of broken-milled ...
    • Charcoal briquettes production from agricultural residues by using durian and nypa palm peel mixtures 

      Maliwan, Sumintra; Sarana, Ubonrat; Yusukworakul, Danita (2018-08-09)
      This research focuses on the production of charcoal briquettes from agricultural residues by using durian and nypa palm peel mixtures. The objectives of this study are to study the combustion efficiency of charcoal briquettes; ...
    • Consumer's behavior and satisfaction towards the service of sizzler 

      Ngarmloetwong, Apinya; Fuengrhakdee, Duangkamon (2018-08-10)
      The objectives of this study were: 1) to study consumer behavior towards Sizzler and 2) to study customer satisfaction towards Sizzler’s service quality. The 368 participants were the customers of Sizzler (Siam Square ...
    • Decorating of tung lanna production with thai embroidery technique 

      kalasit,Tapnalin; punya, Niwuth (2018-08-10)
      The objective for this speciat is to leam how to make Tunglanna for decoration using Thai lacng techniques and study the con ntment of the target group. The production team has studied and researched thedata and then ...
    • Design evening dress with method bias striped fabric curl tracery 

      Sangnon, Duangsuda; Longam, Thitirat (2018-08-09)
      Special Project Design evening dress with method bias striped fabric curt tracery.The objectives are to study method bias striped fabric curl tracery.And design and sewing evening dress with method bias striped fabric curl ...
    • Development of fried chips from bamboo shoot 

      Sammaport, Sammaport; Sompoowech, Sompoowech (2018-08-14)
      The objective of this study was to investigate the appropriate formulas and methods for the production of bamboo shoots. Total Method 3 was used to study the optimum amount of wheat flour at the concentrations of 5, 10 ...
    • Development of golden bean powder substitute for almond powder in macaron 

      Daowpised, Thanyaread; ธัญญาเรศ ดาวพิเศษ; Kaotira, Ananya; อณัญญา เกาฏีระ (2020-09-05)
      The purpose of this study is to study a proper quantity of golden bean powder in 4 different levels: 25, 50, 75, and 100 of the amount of almond powder, to study the amount of nutrients in a macaron which made of golden ...
    • Development of jelly ready meal from stevia 

      Asot, Panjapon; ปัญจพล อะโสต; Pardith, Natnaree; ณัฐนรี ประดิษฐ์ (2020-09-05)
      Product development of jelly ready meal from stevia. The purpose of study and processing in jelly ready meal from stevia. The resulfs showed that formulation 3 because had springiness and softness appropriante. Quantity ...
    • Development of non-fried rice cracker (khao-tan) from sticky rice 

      Paireekayad, Bandit; Kitchanon, Piyawat (2018-08-14)
      The objective of this thesis was to study the ratio of the black and white sticky rice in the recipe of non-fried rice cracker (Khao-tan), to develop syrup for product topping and to study the appropriate quantity of a ...
    • The Development of non-toxic souses 

      Namjun, Walleeya; khowkom, Jirapun (2018-08-09)
      จากการศึกษาการพัฒนาผลิตภัณฑ์จากน้ำดองปลอดสารพิษ โดยศึกษาสูตรพื้นฐานที่มีปริมาณเกลือ 10 เปอร์เซ็นต์ และนำมาทำการพัฒนาสูตรเพิ่มอีก 2 สูตร โดยทำการเพิ่มปริมาณเกลือที่ใช้เป็น 11 และ 12 เปอร์เซ็นต์ ตามลำดับ จากนั้นทำการศึกษาในด้าน ...
    • Development of pasteurized milk by added phenolic which extract from the moonflower (Ipomoea alba Linn.) 

      Chaichofa, Suchada; Charoenkijsumpun, Nutnicha (2018-08-16)
      The fresh moonflower (FM) was dried in hot air oven at 50 C 48 hours as the dried moonflower (DM) 7.37 %. Then, DM was extracted by ethanol concentration 95% and using the evaporator to evaporate ethanol solution. ...
    • Development of sane jan dessert supplemented with pumpkin flour dessert 

      Limuthairat, Naruenat; นฤนาท ลิ้มอุทัยรัตน์ (2019-09-18)
      The objectives of this research are to study the basic recipe of Sane Jan, to study the appropriate proportion of pumpkin flour in Sane Jan, to study the acceptance of pumpkin four supplemented Sane Jan, and to study the ...
    • Establishments desirable characteristics of professional skill internship for vocational students: case study, institute of vocational education, central region 4 

      Bunyun, Thanyaporn; ธัญญาภรณ์ บุญยืน (2019-09-18)
      The purposes of research were to : 1) study basic information to allow students to practice professional skills related to Home Economics program, 2) study desirable characteristics of students, and 3) compare the demand ...
    • Factors affecting consumers' decisions on choosing yellow orchids Restaurant at Thai Airways Operation Building 

      Tangcharoen, Saowanee; Wuttipaiboonphol, Duanghathai (2018-08-10)
      The purposes of this study were to 1) study consumer’s behavior at Yellow Orchids restaurant at the Operation Center of Thai Airways International 2) investigate marketing strategies affecting the consumer’s decision on ...
    • Factors affecting consumer’s decision on choosing fresh coffee yellow orchid restaurant, at thai airways operations building 

      Todsaeng, Kompody; Pookde, Suttida (2018-08-14)
      The purpose of this study were to 1) study consumer’s behaviors at on choosing fresh coffee at restaurant, 2) investigate marketing strategies affecting the consumer’s decision on choosing fresh coffee at restaurant, 3 ...
    • Factors affecting the decision of consumers to choose chinese catering enterprises amphoe bang len nakhon pathom case studies chung prochana 

      Luangsuksai, Maneerat; Somsukwang, Sirinat (2018-08-16)
      This study aimed to investigate the Factors affecting the decision of consumers to choose Chinese catering enterprises Amphoe Bang Len Nakhon Pathom case studies Chung Prochana. And compare marketing mix factors that ...
    • Factors affecting to customers’ decision in using bakery shops in bangkhen district , Bangkok 

      Suksavate, Yanin; Leelasatapornku, Kattimas (2018-08-10)
      The objectives of this study is to 1) study the behaviors of consumption of baked goods in Bangkhen district, Bangkok and 2) study factors of decision making of consumers on services. We have sample of 400 subjects and ...