Vol. 15 No. 3 (2022): September - December

View Vol. 15 No. 3 (2022): September - December

Published: 2023-09-26

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Original Articles

Characteristics of Flattened Rice Flour Used with Daifuku

Yotsinee Huadong, Tita Foophow

1-9
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Preparation and Adsorption Properties of a Biosorbent from Banana Peel for Use as Natural Vitamin Beads in Cosmetic Products

Pornpassanan Dechprasitichok, Tasanee Panichakul, Khwunjit Itsarasook, Napaporn Boonthoem, Christoph Sontag, Sanchai Luachan

10-21
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Effects of Sangyod Rice as a Substitute for Wheat Flour on the Physical Properties of Butter Cake Products

Racharat Yampuang, Noppamas Poolcharoensil, Natthaporn Subanmanee, Sasiruk Klangwijit, Krittika Norajit, Phatraya Srabua, Nuttanun Thawerattanon

22-27
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Quality and Consumer Acceptance of Ready to Drink Horse Mango (Mangifera foetida Lour.) Juice

Dudsadee Sapbua, Thippika Thorarit , Saowapan Palasuwan

28-35
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The Use of Fruit Yeast as a Substitute for Instant Yeast in Sweet Bread Products

Nuttanun Thawerattanon, Noppamas Poolcharoensil, Narissara Uthai, Rungtip Wongtom, Doungtip Kaikaw, Racharat Yampuang

36-40
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Crisp Bhutan Oyster Mushroom (Pleurotus pulmonarius): A Potential Innovative Product for Commercialization

Ubol Chuensumran, Att Khunsee

41-49
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Total Phenolics, Flavonoids, DPPH Radical Scavenging and Tyrosinase Inhibition Activities of Sacha inchi (Plukenetia volubilis L.)

Sasamol Phasuk, Virapong Saeng-xuto, Katevadee Vonpian

50-56
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Review Articles

The Concentration of Syrup in Making Foi Thong, Med Kanoon, Thong Yip and Thong Yod

Porndara Ketthongkam

57-67
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