Intellectual Repository at Rajamangala University of Technology Phra Nakhon: Recent submissions

Now showing items 1481-1500 of 3612

    • Shampoo ginger tree paper made from batik technique 

      Praekmueagn, Sunisa; Pangpintt, Bussabakorn (2018-08-10)
      The study of Batik paper from Shampoo Ginger tree objectives are to understand the production process and the target market satisfaction. The researchers did a study and have made three batik paper formulas from Shampoo ...

    • Factors affecting consumers' decisions on choosing yellow orchids Restaurant at Thai Airways Operation Building 

      Tangcharoen, Saowanee; Wuttipaiboonphol, Duanghathai (2018-08-10)
      The purposes of this study were to 1) study consumer’s behavior at Yellow Orchids restaurant at the Operation Center of Thai Airways International 2) investigate marketing strategies affecting the consumer’s decision on ...

    • Rubber bush – like trays 

      Thongwitee, Lalita; Khumkaew, Rodjana (2018-08-10)
      The special project on bouquet arrangement made with para rubber is designed with an objective to study the invention of bouquet arrangement made with para rubber and satisfaction of the targeted group on bouquet ...

    • The Seasoned star gooseberry baked sheet product 

      Chucherd, Chonlathon; Limtiyaothin, Nopparath (2018-08-10)
      The aims of this research is to study the suitable ratio of substituted okra with star gooseberry by standard recipe of Production of Crispy Okra Sheet by Hot Air Oven Dryer (Nipaporn and Arrada, 2015) was applied in ...

    • Decorating of tung lanna production with thai embroidery technique 

      kalasit,Tapnalin; punya, Niwuth (2018-08-10)
      The objective for this speciat is to leam how to make Tunglanna for decoration using Thai lacng techniques and study the con ntment of the target group. The production team has studied and researched thedata and then ...

    • Aril of gac fruit cream salads 

      Lau-au, Manthana; Koetsawang, Chawanya (2018-08-10)
      This paper’s objective was to research and clarify Aril of gac fruit in a cream salad product for comparing chemical and physical property of Aril of gac fruit when used a quantity of yolk, thickening agent, and stabilizing ...

    • Utilization from okara to replace wheat flour in stroopwafel 

      Prasertjitsan, Passorn; wongkamchai, Suyyhilsk (2018-08-10)
      Studies on the use of okara to replace wheat flour in stoopwafel were done forto select appropriate amount of okara, analysis nutritional facts and sensory evaluation. The stoopwafel basic recipe of magda (2559) was ...

    • Milk ice cream add seed membrane gac fruit 

      punjam, Phimphicha; wongsapoonsub, Wasana (2018-08-10)
      The purpose of this research is to study three standard recipes of milk ice cream and determine the optimum level of seed membrane gac fruit at 10%, 20% and 30% which were added in milk ice cream with planning of experiment ...

    • Mobiles applied from manora-petterned beads 

      Rodkaew, Peeyarat; Borirak, Kaesorn (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 

      Khumgard, Pattavee; Sripa, Witsarut (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 

      Jorntapha, Nipaporn; Soponaumpornnara, Arrada (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 

      Suebsaisakul, Tippawan; Chinpongsanon, Thiticah (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 

      Suksavate, Yanin; Leelasatapornku, Kattimas (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 

      Klubdee, Nidchakarn; Arreemit, Phattiraporn (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 

      Khammark, Chanchalit; Wonggumpoo, Thanakorn (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 

      Chaijun, Kochakorn; Ployphet, Isayapoorn (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 

      Maliwan, Sumintra; Sarana, Ubonrat; Yusukworakul, Danita (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 

      Puangkaew, Amornsak; Sriboonpeng, Wissanupong (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 

      Limborisut, Aphisara (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 

      Krittapai, Viraya; Khewklom, Em-on (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 ...