The objectives of this study were to investigate the three basic tuiles recipes and to study the content of four types of wolffia dry in tuiles at 0% 2% 4% and6% of total ingredient weight. By planning randomized complete block design(RCBD) and evaluating sensory quality in appearance color odor taste texture (crispy) and overall preference with the use of testing methods for 9- Point Hedonic Scale. The study the basic formula for tuiles by allowing 40 tasters and the study this tuiles supplementaly with wolffia dry by allowing 80 testers to be undergraduates in food and nutrition Faculty of Home Economics Tecnology Rajamangkala University of Tecnology Phranakhon. Take average data(Mean) analyze variance (Analysis of Variance ANOVA) and compare differances mean values (Duncan’s New Multiple Test DMRT) The results of the 3 basic formulas of tuiles namely found that the tasting person accepted the formula 1 in appearance color taste texture (crispy) and overall preference. Average 8.02 7.95 8.08 7.93 and 8.13 respectively at the level medium to high level and the tasting person accepted the formula 3 in odor preference average of 7.70 at the level medium. When analyzed Variance and comparison of differences found that appearance color odor taste texture (crispy) and overall preference there are significant differences at the level of 0.05. The results of the study of the amount of tuiles supplementaly with wolffian dry in 4 formula found that the tasting person accepted the formula supplementaly 2% in color odor texture ( crispy) and overall preference average of 8. 15 7. 79 8. 28 and 8. 05 respectively at the level medium to high level and tasting person accepted the replace 0% in appearance and taste preference average of 8. 18 and 7. 88 at the level medium to high level. When analyzed variance and comparison of statistical differences found that appearance color odor taste texture ( crispy) and overall preference there are significant difference at the level of 0.05.

This Project ‘Thai Ikat Fabric Woman Working Suit from Sub-Ra-Wing Village’ aims for 1) to design the woman working suit that made from Sub-Ra-Wing Village’s fabric 2) to examine satisfaction of paticipants toward the designing processes of the woman suit according to 4 processes which are 1) the selection of Sub-Ra-Wing Village’s fabric that will mostly suit for the project 2) the process of design and selection woman working pattern 3) dressmaking and 4) examing the satisfaction of the viewers and paticipants toward the completed suit. Moreover the participant are 120 people aging 25-35 years old. The data was calculated by statistic percentage and mean as a result. The participants are; 87 people (72.50 percentages) are female. 85 people (70.80 percentages) are aging between 25 - 29 years old. 99 people (82.5 percentages) are undergraduated. 30 people (25.00 percentages) are students which equals to participants who have personal business. Lastly 55 people (45.80 percentages) are workers who have monthly income during 10001 - 20000 baht. The result of overall ‘Thai Ikat Fabric Woman Working Suit from Sub-Ra-Wing Village project ’ show that satisfaction at hight level (mean 4.46). Eaeh design it was found that. participants satisfaction to design 1 of coat and design 3 of shit and skirt at most level (mean 4.57 and 5.45 respectively). And design 2 of shirt and long pant design 4 of dress and design 5 of sweatpant. satisfaction at hight level (mean 4.47 4.41 and 4.32 respectively)

This research aims to (1) Study the Improved the spreading feature on the bread of products (2) Study the Increase nutrition by using quinoa in products (3) Study the shelf life of products. the study indicated that When improving spreading characteristics on the bread by using different levels of corn starch in 3 levels Include 2 3 and 4 % From the results Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 3% at 7.98 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 23.19 7.23 and 2.83 respectively while a viscosity of 96436 cp. When Study the Increase nutrition by using quinoa in the product in 3 levels Include 1 3 and 5 % From the results Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 5% at 8.14 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.32 7.59 and 3.69 respectively with viscosity of 184800 cp. In terms of chemical composition it was found to consist of moisture protein fat coarse fiber ash and carbohydrates. 49.64 3.83 4.13 1.81 1.56 and 39.03 % respectively. When stored at temperature 4±1 ๐C 1 week found that Can be stored for 4 weeks to be safe for consumers According to (peanut butter community product standard)

This research aims to study the relationship between corporate governance assessment and performance: A case study of listed companies in the Stock Exchange of Thailand. The data was collected from the Corporate Governance Report of Thai Listed Companies and the Thai Institute of Directors with excellent very good and good CG scores for five consecutive years. The data obtained was based on financial statements annual reports and annual registration statements (Form 56-1) from 2015 to 2019 for 214 companies in total. Descriptive and inferential statistics were used for data analysis i.e. Pearson’s correlation coefficient and multiple regression. The findings revealed that corporate governance i.e. the proportion of independent directors the proportion of managerial ownership CEO authority merging and the proportion of meeting attendance of the board had a positive relationship with the performance of listed companies with significance levels of 0.01 and 0.05. The measurement was based on gross profit margin (GPM) return on assets of shareholders return on sales (ROS) and earnings per share (EPS).

This research aims to study the relationship between tax planning & performance and the stock prices & dividend payments of companies listed on the Stock Exchange of Thailand SET100 group. It was conducted by collecting information from financial statements annual reports and the information registration forms (Form 56-1) of 69 companies from 2015 to 2019. Descriptive statistics and inferential statistics were used for data analysis including correlation analysis and multiple regression analysis. The study results show that the return on equity ratio (ROE) book value per share (BV) and earnings per share (EPS) ratio positively correlated with the stock prices. The corporate income tax rate to total assets (TAX/ASSETS) the return on total assets (ROA) the return on equity (ROE) and the book value per share (BV) ratio were positively correlated with the dividend yield (DY) ratio. The earnings per share (EPS) ratio had a negative correlation with the dividend yield (DY) ratio and the effective corporate income tax (ETR) ratio had a positive correlation with the dividend payout ratio (DP) with a statistical significance at 0.01 and 0.05 levels.