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ผลงานตีพิมพ์ในวารสารวิชาการStructural equation model of sensory preferences, acceptance, and purchase intentions of a novel food product and their relationship to emotional responses: the case of an instant congee product mixed with cricket protein powderผู้แต่ง: Wongthahan, P., Sae-Eaw, A., Wongsriworapon, A.,  Dr.Phurit Ngoenchai, Lecturer , Chandeewanta, S., Hengboriboon, L., วารสาร: 
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ผลงานตีพิมพ์ในวารสารวิชาการThe nutrition-environment nexus assessment of Thai Riceberry product for supporting environmental product declarationผู้แต่ง:Dr.Rattanawan Mungkung, Associate Professor , Dangsiri, S., Ms.PRAJONGWATE SATMALEE , Mrs.Vipa Surojanametakul, Saejew, K., Gheewala, S.H., วารสาร: |
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