Thai Rice Product


# ชื่อ - นามสกุล แผนก / ฝ่าย
1Miss Wararat Rotthanongสามัญ


# ชื่อ - นามสกุล ระดับหลักสูตร
1Miss Taksina Pattanasiriปวช.
2Mr.papungkorn Choarahaปวช.


ประเภท : การประกวดการนำผลงานวิจัยนวัตกรรมสิ่งประดิษฐ์คนรุ่นใหม่ ภาคภาษาอังกฤษ


The purpose of this research was to study the formulas and methods of production of Thai rice products. This is a new concept to meet the needs of consumers and to study the appropriate amount of 5 types of rice. The amount of soybean milk , appropriate amount of ginger powder mixture and the study satisfaction between Thai rice and Kra ya sart products sold in the market.To maintain the quality and cracking of Thai rice for a longer time. This is a new product of Suphanburi Vocational College to continue commercial operation.

ประโยชน์ / คุณลักษณะ

Focus on the development of products for Krayasart. The materials used in the production of Thai rice at a shortage. Irregular throughout the year. And only some local. Quality control of Thai rice production is difficult because it is also produced at the community level. There may be microbial contamination.Such as sandy and mud mixed with food additives, such as synthetic starch, preventive measures can harm consumers.