Student Projects: Recent submissions
Now showing items 21-40 of 106
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The study of shelf-life ess in sponse cake product
(2022-03-04)The objectives of the research on the different egg age affecting the sponge cake were to study the appropriate different egg age to bake the sponge cake and examine the physical and chemical qualities of the sponge cake. ... -
The study of thai tone colors using for bakery business case studies of buttercream
(2022-03-04)The purposes of the study of Thaitone colors using for bakery work: Buttercream case study were to examine the proper basic recipe of buttercream, which used in the study of Thaitone mixing, to examine the appropriate ... -
Using dried bananas to replace in kanom thong muan
(2021-10-05)Purpose of this Using dried bananas to replace in Kanom Thong Muan the objective is to study the basic formula for Kanom Thong Muan in 3 formula, and to study Using dried bananas to replace in Kanom Thong Muan were basic ... -
The main factors for the selection on handicraft products of tourist in samut songkhram floating market
(2019-09-18)The purpose of this research are to : 1) Study personal factors of tourists 2) study purchasing behavior on handcraft products of tourist 3) Study the marketing mix factors used to make a purchase decision 4) Find the ... -
The social attitude towards sexual diversity students, bachelor of education in faculty of home economics technology, rajamagala university of technology krungthep
(2019-09-18)The objectives of this research to study social attitude towards and find relation between the social attitude towards sexual diversity with students Bachelor of Education in Faculty of Home Economics Technology, Rajamagala ... -
Factors correlated with an option to buy fresh flowers from the inventor of the consumers in Muang District, Phuket Province.
(2019-09-18)The purposes of this research were : 1) to study the general information of the respondents and marketing mix factors, 2) to study on purchasing behavior of fresh flowers from the invention business of consumers in Muang ... -
Development of sane jan dessert supplemented with pumpkin flour dessert
(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 ... -
Gluten-free Gleb-Lum-Duan mixed black sesame
(2019-09-18)This investigation aims to developing a recipe for making Gleb-Lum-Duan (Thai shortbread cookies) with black sesame from gluten-free flour, by determining the appropriate ratio of glutinous flour to rice flour. According ... -
The factors that related with motivation to attend class in home economics subject of lower Level than higher education at nakhonpathom vocational college
(2019-09-18)The purpose of this research are 1) Study of the knowledge in home economics of lower level than higher education at Nakornpathom vocational college. 2) Study motivation to attend class in home economics subject of lower ... -
Factors related the selection of home economics of students of vocational certificate and diploma of singburi vocational college
(2019-09-18)The objectives of this study are to 1) examine study selection Home Economics at vocational certificate and high Vocational certificate of learner in Singburi vocational college, and 2) To examine the relationship between ... -
Establishments desirable characteristics of professional skill internship for vocational students: case study, institute of vocational education, central region 4
(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 related to customers’ decision on choosing tim surm restaurant services in muang district, nakhon si thammarat province.
(2019-09-18)The purposes of this research were: 1) To study decision to choose Tim Surm Restaurant Service. 2) To study the personal factor in consumer decision making to choose Tim Surm Restaurant Service 3) To study the relationship ... -
Using rice bran oil shortening substitute margarine pastry in puff pastry
(2020-09-06)The study using rice bran oil shortening substitute margarine pastry in Puff Pastry the objectives of this study were to investigate the basic puff pastry, to study volume of four types of using rice bran oil shortening ... -
Perilla frutescens supplementary egg cake
(2020-09-06)The objectives of this study were to investigate the three basic egg cake recipes, to study the content of four types of perilla frutescens in egg cake at perilla frutescens 0% 1%, 2% and 4% percent of total ingredient ... -
Using black cincau water in kanom kee noo
(2020-09-06)The objectives of this special project were to investigate three basic formulas of Using black cincau water in Kanom Kee Noo and to study the content of black cincau water as partial substitute for water in Kanom Kee Noo ... -
Utilization of green milk brown rice flour to substitute wheat flour in tuiles
(2020-09-06)Presently, greater consumers pay their attention to Western desserts, increasing the popularity of bakery. This is true for Tuile, which is one of bakery types that is different from the general cookie as it had thinner ... -
Supplementea of red hawm rice in khanom lod – chong – singapore
(2020-09-06)The objectives of this special project were to investigate basic formulas of Chendol and to study the content of Supplementea of Red hawm rice in lodchong Singapore at different four proportins including control 15% 30% ... -
Waruchpol borriboontanakul and sappapanya suwannawong
(2020-09-06)The study aimed to investigate the suitable formula of high energy nutrient jelly to obtain the most acceptable formula by investigated 3 formulas with different flavors: vanilla, cocoa, and coffee with the Randomized ... -
Use almond powder substituted for weat flour in banana cake for health
(2020-09-05)The objective of this reaearch was to study the appropriarate amount of almond powder instead of wheat flour in 4 different potions: 40, 60, 80 and 100 % of all wheat flour. And the calculation was done on randomize ... -
The use of oat flour substituted for whole wheat flour in whole grain cookies
(2020-09-05)The research about the development of Whole Grain cookie product aims to study about the amount of oat power that can be used instead of wheat flour in Whole Grain cookie product in order to study about the nutrition of ...