Vol. 6 No. 1 (2024): January - June 2024 | Journal of Thai Food Culture

Invited Articles

Guidelines for developing food recipes from fingerroot (Boesenbergia rotunda (L.) Mansf.) to boost the immune system in the situation of living with COVID-19

Duangnapa Danboonchant, Suwasin Polnarat, Tanyalak Pukhamsuk, Siripuk Chansangsa, Wannaporn Suriyakhup
- pdf
Development of five color beans tempeh Chilli Paste recipes

Thanthicha Nakkoed, Ratthaphol Kraiklang
- pdf
The Development of Steamed Sticky Rice Stuffed with Thai-Style Duck Curry

Thunyaluk Unsook, Chanchana Siripanwattana, Nanthaporn Ruchikachorn, Chutipapha Suwankanit, Jareuk Sriaroon, Isarapon Chaiyawijid, Darunee Jongkasemsook

46-59
- pdf
Strategies for promoting healthy gastronomy tourism in Thailand

Nilubon Prakenpattra, Puri Chunkajorn

60-69
- pdf