Research Report: Recent submissions
Now showing items 141-160 of 248
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The use of banana flour substitute some flour confectionery products are snazzy
(2015-05-19)This research has the objectives to study basic recipe of snow skin mooncake, to study about suitable quantity of banana flour in snow skin mooncake stuffed with sweetened bean filling and to study waiting period of snow ... -
Moral education of students in case of faculty of home economics technology under rajamangala university of technology
(2015-05-19)This research has the objectives to study about level of virtue and ethics and to compare virtue and ethics of students, Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon, categorizing ... -
Development of basketry decoration material made of natural fiber
(2015-05-19)The purpose of this research was to investigate the development of basketry decoration material made of natural fiber by studying (1) the process of papermaking made of Typha Angustifolia fiber mixed with banana fiber (2) ... -
Shockball Subprement Malekcaboke
(2015-05-19)The objective of shockball subprement malekcaboke is study base formula in doing shockball and study malekcaboke quantity that is appropriate of malekcaboke addition appeared 4 steamed level 0%, 15%, 30% and 45% of all ... -
Development of thai style custard from sweet corn (zea mays l. var. saccharata)
(2015-05-19)The objective of this research to study the basic formulas of Thai egg custard, type of cutting corn kernel, physicals and chemical properties of final product of this research by -9 point hedonic scale of 30 examiner ... -
The development package product for fabric garland
(2015-05-19)The purposes of the research were to develop the design and the package of fabric garlands and to survey the satisfaction from the sample group towards the products. The data were collected from 14 experts and sample ... -
Product Development of Liquid Soap with Banana Peel Pulp for Creating Career
(2015-05-19)Development of Liquid Soap with Banana Peel Pulp. We have studied the process of developing a recipe and product processing, pulp, peel bananas: banana peel and pulp of 3levels, which take data from a survey of consumer ... -
Development of pedestal tray product from sonohangkai (aeschynomene indics l.)with papier-mache technique
(2015-05-19)The research aimed 1) to develop the product of floral arrangement on pedestal made of Sanoh Hangkai (jointvetch / Aeschynemene Indics L.) with paper mache technique and 2) to study the target group’s satisfaction with ... -
The development of khanomLeumKleun byusing 5 different colors of fruits and vegetables.
(2015-05-18)The Development of KhanomLeumKleun byusing 5 different colors of fruits and vegetables is aimed to study the consumption of fruits and vegetables 5 colors including mall berry, beetroot, spinach. Pumpkin and millet in ... -
The development of zuek in khanom sōmmanat
(2015-05-18)The purpose of the project is to study basic recipe of khanom sōmmanat by selecting 3 recipes to determine the acceptability of the teste. Which use zuek in 3 levels that are 5, 10, and 15 percent of weight Baked coconut. ... -
The Improvementof Nutritional Value ofKhanomBungabuda by using Egg White Powder
(2015-05-18)The Improvementof Nutritional Value ofKhanomBunga budaby usingEgg White Powder.The purpose To study the basic recipeof KhanomBunga buda by selecting 3 recipes to determine the acceptability of the teste. Which use Egg White ... -
Product development of ice cream yogurt added aloe vera
(2015-05-18)Ice cream is a kind of sweets that is popular worldwide. For years, ice cream has been continuously developed to meet various consumer satisfactions. Nowadays, people are more concerning about health. Ice-cream is then ... -
Technology transfer of the branding and packaging to increase the value of product from textile material waste
(2015-05-18)The research’s purpose is the knowledge transfer of the technology about branding and packaging to increase product’s value from waste textiles for the community groups and interested person. The assessment method for ... -
Technolog teansfer of fancy yarn production for producing fabric from textle material waste
(2015-05-18)The research aimed to Technology transfer of fancy yarn production for producing fabric from textile material waste. The purpose is to technology transfer of fancy yarn production for producing fabric to people and ... -
The Appropriate chef’s uniforms design with the chef’s performance in the thai kitchen
(2014-07-17)This research is the designing of chef apparel in order to appropriate with their tasks in Thai kitchen. The objective of this research are to design the appropriate chef apparel to work in the Thai kitchen and study the ... -
Assessments of knowledge and understanding, utilization and satisfaction of students toward learning activities in flower arrangement subject based on thailand qualification framework
(2014-06-26)The purpose of this research was to assess the knowledge and understanding, utilization and satisfaction of students toward learning activities in flower arrangement subject. The research sample was 93 of the first year ... -
การเปรียบเทียบผลสัมฤทธิ์ทางการศึกษาของนักศึกษาระดับปริญญาตรี ประเภทโควตาและ การสอบคัดเลือกของ มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร กรณีศึกษาคณะเทคโนโลยีคหกรรมศาสตร์
(2014-06-26)การเปรียบเทียบผลสัมฤทธิ์ทางการศึกษาของนักศึกษาระดับปริญญาตรี ประเภทโควตาและ การสอบคัดเลือกของ มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร กรณีศึกษา คณะเทคโนโลยีคหกรรม ศาสตร์ วัตถุประสงค์ของโครงการวิจัย เพื่อเปรียบเทียบผลการเรียน ... -
Supplementation of Fiber in Macaron Product with Sangyod Rice Bran
(2014-06-26)The objective of this research to study the three formula basic of macarons , amount of Sangyod Rice Bran usage in macarons product and nutritional composition of macarons product. The sensory evaluate of three formula ... -
Water and electricity utilization of the students in faculty of home economics technology under rajamangara university of technology phra nakhon
(2014-06-26)The purposes of this research are to study water and electricity consumption behavior of the students, to study understanding of water and electricity saving and to compare the difference of water and electricity ... -
Study of process dyeing the banana leaf is dry using natural and scientific colors forthe art and crafts
(2014-06-26)The purposes of this research were1) to study the process of dried banana leaves’ dyeing with natural dye and scientific dye and 2) to study the results of dried banana leaves’ dyeing with natural dye and scientific dye. ...