The purpose of this research was to study the development of Indian women dresses of Punjabi style made by weaving cotton fabric from the north-eastern part of Thailand. The sampling group was 250 Indian women who live in Bangkok selected by Quota Sampling and analyzed by SPSS. The research result found that the sampling group of people was married and under 30 years old were undergraduate degree or equal level. They were house wives with average income of 15001- 20000 baht per month. Most of them were born and lived in Thailand. They liked to use north-eastern Thailand cotton handmade dresses which could be affordable in Pahurat the Central of Bangkok. The reason why Indian women bought this kind of fabric and turned it into Indian Women dresses of Punjabi style because it was suitable and could be worn in many social occasions. The analysis result found that the five different kinds of north-eastern Thailand handmade weaving cotton fabric including their colors and designs could affect to the satisfaction of the development of Indian Women dresses of Punjabi style. The satisfaction in types of fabrics differed at the statistical significance level of .05. The satisfaction in touching surfaces of fabrics did not differ at the statistical significance level of .05.

The stability study of salad dressing products from rice berry broken rice is aimed to study the appropriate amount of vinegar of thick salad dressing from riceberry broken rice. Broken Riceberry rice is further developed by studying the stability by using different amounts of lecithin by soybean lecithin content of 0.15 % Then the physical quality was found that the thickened salad dressing from broken riceberry using soy lecithin was a stabilizing substance with reddish-brown color with brightness (L*) 39.34 ± 0.07 red color value (a*) 11.48 ± 0.04 and yellow value (b*) 5.56 + 0.53. Salad dressing has a soluble solids 33.17 + 0.29 (ºBrix) consistency of stabilization value is 11.48 ± 0.04 cm. pH 3.60 ± 0.01 and titratable acidity 0.43 ± 0.02 %. Proximate analysis is 52.01 % moisture 30.22 % carbohydrate14.86 % fat 2.12 % fiber and 0.79 % ash. During storage at 4 ºC for 4 weeks the total amount of microorganisms and yeasts is less than 10 colonies per gram which pass the requirements of the Community Product Standards. 672/2547.

The purposes of this study were to develop a video presentation about the fashion series of the faculty of textile industry and fashion design for publicize to the Faculty of Testile Industry and issue fashion and to satisfaction to the media audience develop a video presentation on the fashion series of the faculty of textile Industry and Design. The fashion part by using the sample group to evaluate the satisfaction of the media questionnaire was the general public who came to watch the video presentation at the fashion show of the grade 4 students fashion series of the faculty of textile Industry and fashion Design Rajamangala University of Technology Phra Nakhon from 50 people. The data analysis was frequency percentage mean and standard deviation. The study indicated that satisfaction with the video presented on the fashion series of the faculty of textile Industry and fashion Design was at a high level (=4.22). When considering each aspect it was found that content satisfied was at a high level (=4.12) and the presentation aspect was satisfied at a high level(=4.33)