Research Report: Recent submissions
Now showing items 41-60 of 248
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The potential development of Instant Sauce from cassava products
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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, ... -
The processed food products from palm sugar to promote farmers' income in the commercial : suantan lungtahnom Sources to learning the wisdom of palmyra palm (conservation group and heritage of palmyra palm) Banlat District Phetchaburi Province
(2020-01-08)The purpose of this research is to study the suitable quantity of palm sugar in food products. Study on the quality of food products from the processing of palm sugar. And the study of consumer test on food products from ...