Tanongkankit, Y., & Narkprasom, K. (2016). Effect of Processing on Physical Property and Carotenoid Content in Natural Food Colorant from Gac aril. Journal of Food Technology, Siam University, 11(1), 47–56. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/68919