Thai desserts have unique appearance and characteristic cause ingredient and processing. Thai desserts processing is very complicate which Thai dessert is decreased to produce and consume. Difficulty Thai desserts processing were surveyed and ranked. Top 5 of difficulty processing were Kanom Kasornlamjeak Kanom Krok Kanom Beaung Thai Kanom Thong Ekk and Kanom Jamongkut. Kanom Kasornlamjeak consists with wrap flour and filler which made from coconut. The process of wrap flour is complicate. Flour mixing time (20 30 and 40 min) was studied. Increasing mixing time improved wrap flour forming. The sensory evaluation result showed that Kanom Kasornlamjeak with flour mixing time 20 min got a good preference score from the panelists. Kanom Krok consists with rice flour and coconut milk. The characteristic of Kanom Krok is crispy flour and forming. The concentration of lime water (0.5 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness of Kanom Krok. Kanome Krok with 1.0% lime water received the highest preference score. Kanom Beaung Thai consists with casing flour and filler. The important characteristic of Kanom Beaung is crispy casing flour. The concentration of lime water (0.5 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness. The sensory evaluation result showed that casing flour with 1.0% lime water got a high preference score. Coconut milk and wheat flour are the important ingredients in Kanom Thong Ekk. They were mixed and stirred until smooth paste to press in a plastic mold. Cooking temperature; 60 65 and 70C were studied. Increasing temperature increased oil separation and gelation. Kanom Thong EKK with cooking temperture at 65C received the highest preference score.Kanom Jamongkut is a Thai dessert that the shape looks like a crown. Watermelon seeds are the most important ingredient which are coated with sugar syrup and composed to be a crown. The amount of watermelon seeds coated with sugar were studied which were 50 100 and 150 seeds per batch. Increasing watermelon seed per batch to coat it with sugar syrup it did not look like a crown. Sensory evaluation result showed that 50 watermelon seeds coated with sugar received highest preference score.

This research aims to establish and measure the quality of students language proficiency Thailand for foreigners. Practical application Thailand Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon The sample of Chinese students High levels of Nanning 3rd year of study in Thailand. Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon No. 13 Semester 1 Academic year 2557 results were found. Measurement of Proficiency in Thailand. For Chinese Students The 3rd year of study in Thailand. Faculty of Liberal Arts The researchers created a multiple choice answer four options with 50 items measuring five aspects: the opposite of 10 questions the meaning close to 10 on the wrong side of 10 the right to have 10 problems and aspects. Selection of 10 items is measured with a content validity index based on the consistency of 1.00 with the difficulty (p) from 0.43 to 0.89 with discrimination (r) from 0.13 to 0.60 validity. Correlation coefficients ranging from 0.11 to 0.55 and the reliability coefficient for Bucks alpha ranging from 0.80 – 0.82 split half reliability ranged in value was 0.88 The results of the research can be a tool to measure language proficiency level of Thailand. Thailand is the language of international students at a certain level.

This research study of Factors Affecting the beneficial factors in promoting tourism on accommodation service in Thailand ; case study in Songkhla had main aims on 1) to investigate the factors in promoting the camping tourism services and 2) to propose the research results to the related organizations for planning development. There were 4000 subjects including the business owners investigators administrators employees and customers. The 400 samples were selected by simple random sampling method. The opinion survey questionnaire was used and the obtained data was analyzed by percentage mean and standard deviation. The results of the study revealed that The factor of layout and location was the first choice for selection meanwhile the security service transportation and public relation were considered as the second choice respectively. Therefore the research suggestions are offered for applying in the planning development of the related institutes.

The Improvementof Nutritional Value ofKhanomBunga budaby usingEgg White Powder.The purpose To study the basic recipeof KhanomBunga buda by selecting 3 recipes to determine the acceptability of the teste. Which use Egg White Powderin 3 levels that are 4 6 and 8 percent of weight coconut. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in appearance color flavor teste texture and overall preference. The sensory in evaluation is tasted by 9 – Point Hedonic Scale from 80 persons. The instructors and student of the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. After that the analyzed by analysis of variance (ANOVA) and of Least Significant Difference (LSD) statistically significant level 0.05The research shows that 8 percent of Egg White Powder in the best substituted amount as an ingredient of KhanomBunga buda by the appearance color flavor teste texture and overall the average points are 7.86 7.84 7.797.72 7.76 and7.93respectively. The analysis of variances and Range Test are significant difference in the level ofstatistical 0.05 Study the nutritional value of Khanom Bunga Buda 100 grams is 356 calories of energy Moisture content of 20 percentCarbohydrates 62.9 percent 8.91 percent proteinFat 7.92 percent and 3.77 percent fiber.

This research is aimed to study the English language learning styles of Liberal Arts students Rajamangala University of Technology Phra Nakhon. The target group of this study include 248 first-year students of Liberal Arts studying English II in the academic year 2012.The tools used for this research are the Perceptual Learning Style Preference Questionnaire (PLSPQ) (Reid 1987) and data analysis using SPSS for Windows program version 11.5. The statistics used include the percentage mean and standard deviation. It was found that the three main learning styles were: GLS- Group Learning Style (3.63); ALS- Audio Learning Style (3.54) and KLS- Kinesthetic Learning Style (3.45) respectively.