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Vol. 22 No. 1 (2025): ๋January-June 2025

Published: 2025-06-30

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Articles

Types of Plant-based Thickeners in the Healthy All-Purpose Seasoning Sauce Development

Supuksron Masavang, Kwansakul Miboonmee, Supawadee Lookin, Nanoln Dangsungwal, Nomjit Suthibut, ศันสนีย์ ทิมทอง

1-14

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Quality and Sensory Evaluation of Gluten-Free Pasta Made from Black Glutinous Rice Flour and Cassava Starch.

Tinnapop Sompong, Nomjit Sutheebut, Sansanee Tempaim , Supuksorn Masavang

15-29

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Alpha-Glucosidase Inhibitory Activity, Antioxidant Activity, and Phytochemical Content of Launaea sarmentosa root.

Vatcharaporn Prapasanobol, Pichit Sudta , Pattamaporn Yodsanti

30-41

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The Effect of Dioscorea Starch and Pigeon Pea Milk Fortification on the Acceptance of Scones.

Janya Thonabut, Sungwan Chompuja, Ratree Mekwilai, Witchulada Prakul, Saowaluk Doungjai

42-55

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The Influence of Automatic Milking Machines with Individual Production Recording on Milk Yield and Milk Quality in Dairy Goats

Damrongsak Arlai, Tawirat Konkruea, Terdsak Arlai, Chayut Ployjirapas, Bundidpong Sriamnouy

56-66

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Chemical Composition and Antibacterial Activity of Plant Essential Oils against Human Pathogenic Bacteria

Apichart Hirunsuk, Oratai Sukcharoen

67-82

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Supplemental Feed from Hydrolysis Feather Meal for Rearing Herbivore Fish in Semi-Intensive Culture System.

Porntisa Thongsanitkan

83-96

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Community-Participatory IoT Water Quality Monitoring System for Saline Intrusion Management in Orchid Cultivation.

Arpapan Satayavibul, Tantus Piekkoontod

97-111

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