Vol. 4 No. 1 (2022): January - June 2022 | Journal of Thai Food Culture

Invited Articles

Development of Thai shortbread cookies with activated charcoal

Saktawee Wangsob, Sawarin Polin, Thanapat Saengrungrueang, Nanthaporn Ruchikachorn, Naratip Poonnakasem
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Product Development of Thong Phap Supplemented with Green Curry Paste

Yossaporn Plaitho, Panida Chomsuk, Punyisa Srisuk, Phakpoom Kooprasertying, Sunitra Chaipai, Yotsinee Huadong, Nopparat Wairojjana
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Study of bun consumer behavior and product development of bun stuffed with braised pork with Chinese herb

Sawittree Nuwongsri, Sawittree Nuwongsri, Krittayaporn Pinyoratanachot , Jutaporn Kwansakun , Janyaporn Aiyarakom
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Development of gluten free biscuit product added Wolffia globosa (watermeal)

Thitiworada Yaisumlee, Supawit Tojongmol, Siriwat Khalek, Artipong Prongkrua, Anong Jainan
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