Here, We Luckier in Love Everyday". Introducing you a Lakshmi 2025 Edition. Amidst the buzz of the mall, take charge of your love destiny—because fate is so last season.
พระแม่ลักษมี เทพีเเห่งความเจริญรุ่งเรืองในศาสนาฮินดู โดยนอกจากจะเป็นเทพีเเห่งความรุ่งเรืองแล้ว ในไทยยังนับถือพระแม่ในฐานะเทพเจ้าเเห่งความรักจนเกิดปรากฏการรณ์ I Told พระแม่ หรือ I Told Lakshmi จากเหตุผลดังกล่าว จึงนำมาสู่การประยุกษ์ใช้ลักษณะดังกล่าวมาออกแบบ และผลิตเป็นเครื่องทำนายโชคชะตาเพื่อเสริมสร้างความพึงพอใจของลูกค้า รวมไปถึงการสร้างพฤติกรรมผู้บริโภคของลุกค้า
คณะอุตสาหกรรมอาหาร
Plant-based refers to food or products that are primarily made from plants. It can be divided into two categories: one is food that comes entirely from plants and does not include any animal products, and the other is food that contains small amounts of animal products, such as products that contain milk and eggs in limited quantities, which may also be considered part of the definition of plant-based. Plant-based meat products that closely resemble real meat and attract consumers are considered a relatively new innovation. Although tofu, tempeh, and seitan have been around for a long time, recent discoveries have led to the production of plant-based meat products that provide a sensory experience, making it difficult for consumers to distinguish between real meat and plant-based meat. Furthermore, the development of plant-based food products must prioritize quality and safety to maximize consumer benefits. Textured Vegetable Protein (TVP) is a plant-based protein made from soybeans using an extruder. It is used as a primary ingredient in the production of plant-based food products due to several advantages. These include: • High Protein Content: TVP is made from soybeans with the fat extracted, resulting in a high protein content. • Texture: When rehydrated, TVP has a texture that closely resembles meat. • Versatility: TVP has a neutral flavor, allowing it to easily absorb the flavors of various seasonings and sauces. • Cost-Effectiveness: Compared to other protein sources, TVP is relatively inexpensive while providing desirable characteristics. These benefits make TVP an attractive option in the production of plant-based foods. This study focuses on developing TVP into a plant-based crab cake and investigating the shelf life of the product in a tightly sealed container under refrigeration. It also analyzes the hygiene and cleanliness of the production process and how these factors affect the presence or growth of microorganisms that may pose a risk to consumers, referencing the cold food safety standards of Thailand. Finally, recommendations for cleaning operational areas will be provided to establishments as a guideline for developing preliminary food safety procedures in laboratory settings.
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
Design a graphic concept for a vending machine and its surrounding area (5x6 meters) featuring INGU skincare products
วิทยาลัยอุตสาหกรรมการบินนานาชาติ
This analysis focuses on the essential components of flight plans when operating at low altitudes. The study explores the critical elements that pilots and flight operators must consider to guarantee the safety of passengers, crew, and aircraft while flying at low altitudes. By examining factors such as weather conditions, airspace restrictions, terrain considerations, and emergency procedures, this analysis aims to provide valuable insights into optimizing flight planning processes for low-altitude operations