Agro-Industrial and Food Technology

All Items

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  Development of cracker products from purple yam flour (Dioscorea alata L.)

  Ruethaipak Chansri, Rassarin Chatthongpisut, Ratchawan Jantakhat

  244491
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  Development of Kha Nom Tong Muan by using Paka-umpoul Defatted Bice Bran Flour Substituted Wheat Flour (Oryza sativa L.)

  Phattaraporn Kaewkool, Apichargorn Dangkhapensirikul, Nutpaphat Chaladmak

  e248526
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  Development product of chili-mulberry sauce mixed with Ladyfinger banana

  Supaporn Apirattananusorn, Arunothai Juemanee, Ruangnalin Thepnuan

  e250613
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  Effect of Herp Seasoning on Physicochemical, Antioxidative and Sensory Properties of Seasoned Crispy Oyster Mushroom

  Wijitra Liaotrakoon, Pakkahpoom Jaikeang, Wasan Lertwimonkarn

  e247611
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  Incorporation of bacteriocin produced by Bacillus velezensis BUU004, plant extracts and their combination for controlling food spoilage bacteria in dried, seasoned and crushed squids

  Pornpimon Soodsawaeng, Traimat Boonthai, Verapong Vuthiphandchai, Subuntith Nimrat

  e246628
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  Incorporation of natural colourants into Thai steamed cupcakes

  Pimonpan Suwan, Thitikorn Mahidsanan

  245412
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  Preparation, Nutrition Analysis, and Sensory Evaluation of Stingless Bee Honey Candy

  Imron Meechai, Romlee Chedoloh, Isma-ae Chelong, Hasan Daupor

  e246591
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  Rice canopy height model assessment using unmanned aerial vehicle (UAV) images

  Parinchat Juntaworn, Kritchayan Intarat

  244575
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  Temperature coefficient (Q10) and kinetic reaction for the shelf life evaluation: case study of Homnil rice-cookies

  Anantita Sangsuriyawong, Napassorn Peasura, Nichapa Kornsakya, Pornrat Sinchaipanit

  244863