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Published: 2026-08-31

Development of Cocoa-Flavored Konjac Pearls Enriched with Protein from Cricket Powder

Satayu Imkamonmaitri, Pichaporn Promsiri, Parisut Chalermchaiwat, Nipapond Kunna

1-13

Effect of Lotus Root on Quality and Acceptance of Khanom Piak Poon

Chitsanupong Achamahat, Walaiporn Suttha, Prachya Paemongkol, Duangrat Saetang, Woralak Panyathitipong

14-28

Development of Vegetarian Recipes from Konjac Products Incorporating Thai Culinary Identity

Wanpen Trongtorkit, Keeratiya Sornnoey, Jiraphat Kaewsritong

56-71

Commercial Potential and Key Success Factors for Thai Food Exportation in the United States

Kanokkan Weeragul, Chanchana Siripanwattana, Naratip Poonnakasem, Naruemon Nantaragsa, Natchanok Nukit

87-101

Bamboo Garland: A Case Study of the Identity Patterns in Chaiyaphum Handwoven Fabrics

Peerapat Tansattru, Arissara Samutpraput, Vijit Sonhom, Sopida Wisansakkul

120-136

The Development Process of Napier Grass Paper

Chayanin Wangtan, Rakchanok Inchan, Kritsanakan Phaphothirat

137-150