Student Projects: Recent submissions
Now showing items 81-100 of 106
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Mobiles applied from manora-petterned beads
(2018-08-10)The purpose of the special project education about the mobiles applied from Manora-petterned beads is to study the procession of making the hanging made from the Manorah beads pattern and study the satisfaction of the ... -
Use jiggery instead of sugar in the recipe some ice cream
(2018-08-10)The objectives of this research are to study three standard recipes of coconut milk ice cream and to study the optimal level of jaggery palm in production coconut milk ice cream which sugar partially substituted with ... -
Production of crispy okra sheet by hot air oven dryer
(2018-08-10)The study on baked crispy okra sheets (Hit 9701 species) by using a hot air dryer. The objective of this study was to investigate the okra sheets formula and manufacturing procees by hot air dryers with 3 methods; pouring ... -
The use of palm sugar to instead some of the sugar
(2018-08-10)The replacement of partial sugar with jaggery palm in Khanom Ar-Lua production was further carried out for studying the suitable ratio of jaggery and sugar are 25:50, 50:50 and 75:25 and studying the suitable drying time ... -
Factors affecting to customers’ decision in using bakery shops in bangkhen district , Bangkok
(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 ... -
Restaurant development way for food safety case study; savoey restaurant thamaharaj branch
(2018-08-10)Food is one of the four basic human needs. Now an increase in the amount of restaurant business has affected the household food consumption behaviour; consumers are buying more ready-to-eat food products. The behaviour ... -
Use jaggery instead of sugar in the recipe some khanomchan
(2018-08-10)The purpose of this research was the use of jaggery palm substitute partial sugar in Khanom Chan, the suitable ratio of jaggery and sugar (25:50, 50:50 and 75:25) were investigated and to study the suitable kneading time ... -
Study about duck cream soup product from waste duck ribs
(2018-08-10)Study about duck cream soup product from waste duck ribs had objectives to study production process of duck cream soup product and to study about chemical and physical quality of duck cream soup product. The procedures ... -
Charcoal briquettes production from agricultural residues by using durian and nypa palm peel mixtures
(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; ... -
Using the riceberry flour to replace wheat flour in kanom sa-lee
(2018-08-09)The purpose of this Study is basic recipes of Kanom Sa-lee and to Study the amount Ricrberry Flour to substitute Wheat Flour in Kanom Sa-lee There were 4 level of the amount of 0% 20% 30% and 40% Randomized Complete Block ... -
Women’s bags design with dyed canvas fabric from dried teak leaves
(2018-08-09)The purposes of this special project were 1) to study dying process of canvas fabric from dried teak leaves, 2) to design women’s bags with dyed canvas fabric from dried Teak leaves, and 3) to study satisfaction of respondents ... -
A Study of the optimization quantity of mucilage from hairy basil seed as substitute for egg in custard cream
(2018-08-09)The study of Mucilage Fiber amount from Ocimum Basilicum or Hairy Basil Seed which is used instead of egg in custard cream product in order to study basic formula and production process for custard cream product which made ... -
The Development of non-toxic souses
(2018-08-09)จากการศึกษาการพัฒนาผลิตภัณฑ์จากน้ำดองปลอดสารพิษ โดยศึกษาสูตรพื้นฐานที่มีปริมาณเกลือ 10 เปอร์เซ็นต์ และนำมาทำการพัฒนาสูตรเพิ่มอีก 2 สูตร โดยทำการเพิ่มปริมาณเกลือที่ใช้เป็น 11 และ 12 เปอร์เซ็นต์ ตามลำดับ จากนั้นทำการศึกษาในด้าน ... -
Product development of crispy lotus-stem (nymphaea pubescens willd)
(2018-08-09)The study of Crispy Lotus-Stem bakesby drying oven. The purpises of this study were to create create crispy lotus-stem recipe and the production process of crispy lotus-stem by drying oven. This study was to quantify amount ... -
Khanommohkaengadded withriceberry flour
(2018-08-09)The purpose of this study is to study the basic khanom Moh recipe and the amount of Riceberry Flour added to khanom Moh Kaeng in 4 levels : 0,1,2, and 3 percent. The experiment is analyzed by Randomized Complete Block ... -
Research and development on ripening mangoes
(2018-08-09)This research is conducted in order to increase % yield of mango cannig. It is found that using 1,800 ppm ethtlene solution can increase % yield up to 87.5% more than using calcium carbide which could reach 57.25% yield. ... -
Design evening dress with method bias striped fabric curl tracery
(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 ... -
ซอสใบบัวบก
(2018-07-16)การศึกษาซอสใบบัวบก มีวัตถุประสงค์เพื่อศึกษาหาสูตรพื้นฐานในการทำ ซอสโหระพาและ ศึกษาอัตราที่เหมาะสมของการใช้ใบบัวบกทดแทนใบโหระพาในการทำ ซอส โดยทดแทนใบบัวบก ในอัตราส่วนที่แตกต่างกัน 3 ระดับคือ 25: 75 50:50 และ100 ... -
Modified starch substitution by rice flour canned mackerel in tomato sauce seasoned with black pepper.
(2018-07-16)The purposes of this study were to study amount modified starch substitution by rice canned mackerel in tomato sauce seasoned with black pepper ratio at 15:85, 20:80 and 25:75 percentage. The results showed that the best ... -
Study on fat replacement by mushroom in vietnamese sausage
(2018-07-16)The objective of this study is to survey consumer behavior’s want in using mushroom replace of fat in the vietnamese sausage. The result of this survey is the choosing Phutan oyster mushroom to use replace of fat. Studying ...