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THE ASSOCIATIONS BETWEEN THE HEALTH BELIEF MODEL AND UPTAKE OF BOOSTER VACCINATION AGAINST CORONAVIRUS 2019 INFECTION AMONG THE POPULATION IN CHAIYAPHUM PROVINCE

1-15

PRODUCT DEVELOPMENT OF BISCUIT USING ADLAY FLOUR

17-27

STUDY OF HEALTH AND ENVIRONMENTAL IMPACTS FROM LANDFILL SITES A CASE STUDY OF THE LANDFILL SITE OF NA PHU SUBDISTRICT ADMINISTRATIVE ORGANIZATION, PHEN DISTRICT, UDON THANI PROVINCE

29-42

MODELING OF AN ELECTRICAL ENERGY GENERATION SYSTEM FROM SOLAR CELL TOWARDS CARBON NEUTRALITY IN DHURAKIJ PUNDIT UNIVERSITY

43-56

PRODUCTION DEVELOPMENT OF BONG JAEW MOR TO ENHANCE QUALITY AND EXTEND SHELF LIFE

57-71

DESIGN AND DEVELOPMENT OF A USER INTERFACE FOR SCREENING HERNIATED DISC PROTRUSION APPLICATION

73-87

PRODUCT DEVELOPMENT OF KHANOM HIN FON THONG USING HOMNIL RICE FLOUR SUPPLEMENTED WITH ALMOND POWDER

89-103

FACTORS ASSOCIATED WITH COVID-19 PREVENTIVE BEHAVIOR DURING THE COVID-19 PANDEMIC SITUATION AMONG THE ELDERLY IN MUEANG DISTRICT, PATHUMTHANI PROVINCE

105-119

DEVELOPMENT OF PARTICLEBOARD FROM THAI PLANGO (Boueaburmanica Griff.) BRANCH WASTE FOR IMPROVING LOCAL COMMUNITY INCOME AND PROMOTING ZERO WASTE CONCEPT

121-135

A COMPARISON OF THE FORECASTING FOR NUMBER OF FIRST-YEAR STUDENTS THE FACULTY OF EDUCATION VALAYA ALONGKORN RAJABHAT UNIVERSITY UNDER THE ROYAL PATRONAGE

137-150

PRODUCTION CALCIUM-SUPPLEMENTED SNACK FROM SALMON FISHBONE POWDER THROUGH EXTRUSION PROCESS

151-164

STUDY OF PHYSICAI-CHEMICAI CHARACTERISTICS OF RICE SEASONING PRODUCTS MADE FROM FAIRY MUSHROOMS FOR ENHANCED ANTIOXIDANT CONTENT

165-179