Published: 2026-06-29

Articles

Development of Low-Calorie Oat Bars Fortified with Soy Protein

Nittaya Nittaya Phungam, Chanakan Banchuen , Dutdao Dutdao Sankla , Natwalinkhol Natwalinkhol Settapramote, Atitaya Atitaya Duangsuph, Woranit Muangmala

1

PDF

Development of Reduced-Sugar Chocolate Fudge Cake Using Date Paste as a Sucrose Substitute

Kanchana Sathuphan , Konkanok Chankhiao, Kittawat Boonthawee

17

PDF

Assessment of Physicochemical and Microbiological Quality of Chili Vinegar and Chili Powder Used in Food Establishments in Saensuk, Chonburi Province

Piyawan Phorung, Mallika Witwet, Rapepat Nuchnabee, Roturedee Chotigawin , Paradee Paradee Asa

28

PDF

Physiological Traits, Growth and Yield of Sweet Potato (Ipomoea batatas L.) in Response to Nitrogen Fertilization in Low-fertility Soil

Suthamwong Patlada , Phetchada Phutsadet, Rattanaporn Seemaphon, Oraya Chaporam, Supatra@gmail.com Khamriang

40

PDF

Application of the API Approach to Promoting Sustainable Community Economy on a Forest Conservation Basis

Suphachai Techanan

52

PDF

Comparison of Blood Biochemistry and Hematology of Namwa Buffalo under Free Range and Semi-Free Range Conditions

Kitsanathorn Sintala , Wuttikrai Wuttikrai BoonKum, Monchai Daunjinda, Wuttichai Kenchaiwong, Kecha Kuha

66

PDF

An Assessment of the Feasibility and Impacts of Optimized Alternate Wetting and Drying (AWD) Systems in Various Thai Rice Cultivars

Bittawat Bittawat, Duangporn Vithoonjit

76

PDF