Published: 2020-04-21

A Comparative Analysis between Conventional Manufacturing and Additive Manufacturing of Ankle-Foot Orthosis

Farah Syazwani Shahar, Mohamed Thariq Hameed Sultan, Ain Umaira Md Shah, Syafiqah Nur Azrie Safri

96-103

Design of a Decision Support System for Functional Beverage Flavoring

Ariya Ounsri, Pornthip Tabkosai, Athakorn Kengpol, Sopida Tuammee

112-117

Effect of Curing Time on Bond Strength between Reinforcement and Fly-ash Geopolymer Concrete

Aruz Petcherdchoo, Tawan Hongubon, Nattawut Thanasisathit, Koonnamas Punthutaecha, Sung-Hwan Jang

127-135

Enzymatic Deinking of Xerographic Waste Paper with Non-ionic Surfactant

Pravitra Chandranupap, Panitnad Chandranupap

136-145

Flavor Profile in Fresh-squeezed Juice of Four Thai Lime Cultivars: Identification of Compounds that Influence Fruit Selection by Master Chefs

Jutamas Korkitpoonpol, Nattamon Suwannaprom, Suwimon Keeratipibul, Kanet Wongravee, Preecha Phuwapraisirisan, Li Xiao, Sumitra Boonbumrung, Panita Ngamchuachit

146-157

Genetic Diversity of Saccostrea forskali Rock Oyster in the Gulf of Thailand

Kullapat Krabuansang, Akarapong Swatdipong, Sompid Samipak, Diane M. Beckles

158-165