Vol. 4 No. 2 (2022): July - December 2022 | Journal of Thai Food Culture

Invited Articles

Utilization of riceberry rice in Chinese pastry (Kha-Nom Pia Kularb) filled with bean and Gac fruit pulp

Porntawee Tanasombun, Boonyaporn Chuamsompong, Monruthai Srithongkerd, Natcha Phuntuwong, Onanong Thongmee
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Development of glossy sticky rice with water extract from sappan wood

Anong Jainan, Saowalak Kanjina, Thitima Gaowmanee, Thanyaluk Unsook, Thitiworada Yaisumlee
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Story and knowledge of local wisdom food for gastronomy cultural tourism in Trat province

Natjaya Mekrawee, ธีรนุช ฉายศิริโชติ, Piramal Piramal Buntham, Sorat Wisutthipath, Teerin Chysirichote
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Factors affecting bioactive substance content and antioxidant capacity of young rice leaves

Chananbhorn Thongrote, Att Khunsee, อัศพงษ์ อุประวรรณา
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