Recent Submissions

  • 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 

    Soteyome, Thanapop; ธนภพ โสตรโยม; Kee-Ariyo, Chayapat; ชญาภัทร์ กี่อาริโย; Sakulyunyongsuk, Nopporn; นพพร สกุลยืนยงสุข (2020-08-14)
    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 ...
  • The potential development of Instant Sauce from cassava products 

    Auppathat, Chaowalit; เชาวลิต อุปฐาก; Bunna, Photchanee; พจนีย์ บุญนา (2020-08-14)
    This research has objectives to study about production process of four types of finished sauce product made from cassava, to study about quality of finished sauce product made from cassava, to study about consumer test, ...
  • The potential development of processed food from cassava products 

    Auppathat, Chaowalit; เชาวลิต อุปฐาก; Suttha, Walaiporn; วไลภรณ์ สุทธา (2020-08-14)
    This research has objectives to study about production process of four types of processed food product to study quality of processed food product supplemented with cassava, to study about consumer test, towards processed ...
  • The potential development of Processed food from pineapple 

    Auppathak, Chaowalit; เชาวลิต อุปฐาก; Suttha, Walaiporn; วไลภรณ์ สุทธา; Othong, Jirapat; จิราภัทร โอทอง (2020-08-14)
    This research has objectives to study about production process of four types of processed food product to study quality of processed food from pineapple, Study the survey of consumer behavior of products made from pineapples ...
  • The development of filling dessert from Cassava in Bakery products 

    Bunyasawat, Jadeniphat; เจตนิพัทธ์ บุณยสวัสดิ; Bhoosem, Chakkrawut; จักราวุธ ภู่เสม (2020-08-14)
    The development of filling dessert from Cassava in bakery products. The bakery products to use in this research are 4 products such as choux cream, bread, puff pastries and Danish pastries. The use of cassava to develop ...
  • The potential development the of processed meat products enhancing pineapple pulp left by juicing 

    Bunyasawat, Jadeniphat; เจตนิพัทธ์ บุณยสวัสดิ์; Bunna, Photchanee; พจนีย์ บุญนา; Bhoosem, Chakkrawut; จักราวุธ ภู่เสม (2020-08-14)
    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. ...
  • The potential development of chili paste products from pineapple falls size 

    Klinmalai, Laddawan; ลัดดาวัลย์ กลิ่นมาลัย; Thedkwanchai, Sumapar; สุมภา เทิดขวัญชัย; Ooaymaweerahirun, Premraphi; เปรมระพี อุยมาวีรหิรัญ (2020-08-14)
    This research is an experimental research. To study the pineapple chili falls size to develop a product ready for consumption adds value to the products. By studying the types of chili chili 3 chili hell catfish. Chili ...
  • Development of curry cubes for commercial production 

    Suteebut, Nomjit; Saetang, Duangrat; Pijukkana, Kingkarn; น้อมจิตต์ สุธีบุตร; ดวงรัตน์ แซ่ตั้ง; กิ่งกาญจน์ พิจักขณา (2020-01-08)
    The research has developed the recipes and methods of producing chili curry, green curry, coconut milk red curry (Southern) and sour curry. The curry paste mixed with shrimp paste to make it convenient and to use. Learn ...
  • Factors affecting customer loyalty in restaurant e-commerce in case study of Muang Nonthaburi District 

    Mangkornsila, Narusorn; Aphiphattharawarodom, Khame; นฤศร มังกรศิลา; เขม อภิภัทรวโรดม (2020-01-08)
    The purposes of this research were 1) To study behavior of customer using Restaurant E-commerce in case study of Muang Nonthaburi District 2) To study customer loyalty in Restaurant E-commerce in case study of Muang ...
  • The development of low calorie butter cake recipe 

    Bunyasawat, Jadeniphat; Chareonchai, Amornrat; Suttha, Walaiporn; Bunna, Photchanee; Pengwon, Tititporn; Bhoosem, Chakkrawut; เจตนิพัทธ์ บุณยสวัสดิ; อมรรัตน์ เจริญชัย; วไลภรณ์ สุทธา; พจนีย์ บุญนา; ฐิติพร เพ็งวัน; จักราวุธ ภู่เสม (2020-01-08)
    The aim of this research was to develop recipe for butter cake from lowcalories sweeteners instead of sucrose sugar, chemical properties of butter cake from low- calories sweeteners instead of sucrose sugar and to study ...
  • Development of a Prototype of Rajamangala University of technology phra nakhon’s acedemic outreach service for occupational promoting in digital age 

    Soteyome, Thanapop; Keeariyo, Chayapat; Sakulyunyongsuk, Nopporn; ธนภพ โสตรโยม; ชญาภัทร์ กี่อาริโย; นพพร สกุลยืนยงสุข (2020-01-08)
    From the Development of a Prototype of Rajamangala University of Technology Phra Nakhon’s Acedemic Outreach Service for Occupational Promoting in Digital Age. Found that Mostly female Percentage 89.27 Most of them are ...
  • Potential development of thai dessert with flour from durian peel 

    Auppatak, Chaowalit; Suttha, Valaiporn; เชาวลิต อุปฐาก; วไลภรณ์ สุทธา (2020-01-08)
    The objective of this research was to develop the potential of Thai desserts (Kanom Thong-Pub, Kanom Thong-Ake and Kanom Sum-Pun-Nee) by using durian crust flour. In addition, there were determined the effect of durian ...
  • Potential development the of flour from durian peel 

    Bunyasawat, Jadeniphat; Bhoosem, Chakkrawut; เจตนิพัทธ์ บุณยสวัสดิ; จักราวุธ ภู่เสม (2020-01-08)
    Suitable durian rind flour production (durian rind flour-DRF) was three strain different durian rind were used include Chanee (CN), Monthong (MT) and Kan Yao (KY). Three methods of durian rind were used. 1 (TD-Tray Dry), ...
  • Potential development of cake products with flour from durian peel 

    Bhoosem, Chakkrawut; Bunyasawat, Jadeniphat; จักราวุธ ภู่เสม; เจตนิพัทธ์ บุณยสวัสดิ์ (2020-01-08)
    Chanee, Monthong and Kan Yao Durian rind be used in this research. Chanee Durian rind powder is similar as wheat flour in color and high yield. Butter cake, sponge cake and chiffon cake be used in this research. ...
  • Potential development the flour from durian peel for cereal beverage products 

    Pengwon, Tititporn; Ooaymaweerahirun, Premraphi; Klinmalai, Laddawan; ฐิติพร เพ็งวัน; เปรมระพี อุยมาวีรหิรัญ; ลัดดาวัลย์ กลิ่นมาลัย (2020-01-08)
    The purpose of this study was to optimize the formula of cereal drink. Ninetyoneto ninety-three percent of red kidney bean, three to five percent of peanut andone to three percent of Job’s tear were studied by using Mixture ...
  • Substitute for banana flour using partially wheat flour sa lee krob product 

    Manarote, Apinya; Tubbiyam, Prassanee; Khuaikhoen, Wassana; Phurahong, Bunyanut; อภิญญา มานะโรจน์; ปรัศนีย์ ทับใบแย้ม; วาสนา ขวยเขิน; บุญยนุช ภู่ระหงษ์ (2020-01-08)
    This research aimed to investigate the basic recipe product, the quantity of banana flour that used instead wheat flour in Thai crispy sponge cake (Sa Lee Krob) and the nutrition value of Sa Lee Krob. 50 samples were ...
  • Development of artificial flavoring perlite-stone 

    Yordon, Kitti; Seehawatanakul, Piyatada; Phongsai, Sucheera; Thaitiang, Araya; Jaiton, Anusorn; Yunsan, Ampawan; กิตติ ยอดอ่อน; ปิยะธิดา สีหะวัฒนกุล; สุชีรา ผ่องใส; อารยะ ไทยเที่ยง; อนุสรณ์ ใจทน; อัมพวัน ยันเสน (2020-01-08)
    Research on the development of souvenir products from research and development of scientific research applications using scientific research methods Create a blog as a tool. Ask experts in the development of souvenir ...
  • Need of artificial art training to build career for elder at elder club in kanchanaburi 

    Sorose, Apirat; Dowcharoenporn, Nion; Rumpungjit, Rungrutai; Kaewwongsiri, Manit; Pornpunpipat, Somsamorn; อภิรัติ โสฬศ; นิอร ดาวเจริญพร; รุ่งฤทัย รำพึงจิต; มานิตย์ แก้ววงษ์ศิริ; สมสมร พรพรรณพิพัฒน์ (2020-01-08)
    This study was aimed to explore the needs for vocational art crafts training needs for the senior association in Karnchanaburi. The questionnaire with the reliability of 0.88. was used to explore the needs for the art ...
  • Handbook of milk and milk products to consume of monk 

    Phuenpipob, Chompoonuch; Kee-ariyo, Chayapat; Suteebut, Nomjit; Tungsatitporn, Duangkamo; Saetang, Duangrat; ชมภูนุช เผื่อนพิภพ; ชญาภัทร์ กี่อาริโย; น้อมจิตต์ สุธีบุตร; ดวงกมล ตั้งสถิตพร; ดวงรัตน์ แซ่ตั้ง (2020-01-08)
    Milk and milk products are complex foods which do not drink late at night but there are conflicts that cause confusion about milk, milk products and drinking beverages which have some milk should or should not consume. ...
  • Knowledge, attitude and practice on electronic document of faculty of home economice Technology Rajamanagala of Technology Phra Nakhon 

    Trisong, Yachitha; Premsuk, Orngam; ญาฌิฐา ตรีสงฆ์; อองาม เปรมสุข (2020-01-08)
    This research aims to study and compare Knowledge, Attitudes and Practices of Electronic Documentation Systems. Of the Faculty of Home Economics Technology 117 Students in Rajamangala University of Technology Phra Nakhon, ...

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