ปกวารสาร

ปกใน

บทบรรณาธิการ

สารบัญ

EFFECTS OF WHEAT FLOUR SUBSTITUTION WITH GERMINATED BROWN RICE FLOUR AND CRICKET POWDER ON THE CHEMICAL PHYSICAL AND SENSORY PROPERTIES OF CHOCOLATE MUFFINS

1-14

PHYTOCHEMICAL, ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES FROM CRUDE EXTRACTS OF Alstonia scholaris Linn

15-28

DEVELOPMENT OF RICE SEASONING (FURIKAKE) FROM SALTED SEABASS FROM SONGKHLA LAKE

29-44

EFFECTS AND SYNERGISTIC EFFECTS OF CRUDE EXTRACT OF Andrographis paniculata, ROUGH NUTMEG AND ANTIBIOTICS TO ANTIBACTERIAL AND ANTIBIOFILM AGAINST CERTAIN STRAINS OF BACTERIA

45-59

BRAND DESIGN FOR COMMUNITY PRODUCTD OF THE KAEO CHAKSAN GROUP IN PATHUM THANI PROVINCE

60-72

NUTRITIONAL COMPOSITION AND A TRAY FOR THAI CUISINE OF DUSIT THANI COLLEGE STANDARDS

73-89

AN EXPLORATORY STUDY ON THE DEVELOPMENT OF PAPER FROM AGRICULTURAL BY-PRODUCTS OF GALANGAL AND LEMONGRASS FOR SUSTAINABLE PACKAGING: A CASE STUDY OF BAN NAM KHAM PHATTHANA COMMUNITY ENTERPRISE, PHETCHABUN PROVINCE

90-104

Thai APPLICATION DEVELOPMENT FOR MEDICAL SUPPLY SYSTEMS IN THE HEALTH CENTER OF CHIANG RAI RAJABHAT UNIVERSITY

105-120

THE DEVELOPMENT OF A DETECTION AND PERFORMANCE DISPLAY SYSTEM FOR SOLAR-POWERED ELECTRICAL BATTERY

121-135

DEVELOPMENT AND STUDY OF THE USE OF ERYTHRITOL AS A SUGAR SUBSTITUTE IN THE BANANA POWDERED HEALTHY DRINK MIX

136-151

DYEING SILK WITH LATERITE SOIL FROM SURIN PROVINCE: DEVELOPMENT OF COLOR SHADES AND EVALUATION OF COLORFASTNESS

152-165

DEVELOPMENT OF A PREDICTIVE MODEL FOR SHORT-CYCLE SALAD VEGETABLE YIELD: CASE STUDY OF HIGHLAND RESEARCH AND DEVELOPMENT INSTITUTE (HRDI) IN PA PAE, MAE TAENG, CHIANG MAI

166-182

STRUCTURAL EQUATION MODEL OF FACTORS INFLUENCING THE ADOPTION OF TECHNOLOGY AND INNOVATION IN COMMUNITY ENTERPRISES OF THE FOOD AND BEVERAGE INDUSTRY IN THE EASTERN REGION, GROUP 2

183-199