Matan ก. .; Wongputtisin ไ. .; Mengamphan เ. The Effect of Lactobacillus acidophilus Starter and Inulin on Quality of Pla-Som Produced from Maejo Buk Siam Hybrid Catfish. Journal of Food Technology, Siam University, [S. l.], v. 15, n. 2, p. 122–131, 2020. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/242068. Acesso em: 19 aug. 2022.