Items where Author is "Chumkaew, K."

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Punfujinda, C. and Pattarathitiwat, P. and Boukaew, S. and Chumkaew, K. (2025) Effects of Thai pigmented rice (Riceberry and Hom Nil; Oryza sativa L.) flours on quality of kanom piak poon (traditional Thai dessert). International Food Research Journal (Malaysia), 32. pp. 92-107. ISSN 2231 7546

Songpranam, P. and Chumkaew, K. and Chowthanakij, R. and Noppakun, M. (2022) Substitution of rice flour with banana flour for developing Khanom Thong Att products. Food Research (Malaysia), 6. pp. 214-220. ISSN 2550-2166

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