Wongprasert, T., and I. Suppavorasatit. “Influence of Textural Modification of Gel Food by Hydrocolloids to Flavor Perception”. Journal of Food Technology, Siam University, Vol. 14, no. 2, Oct. 2019, pp. 95-107, https://li01.tci-thaijo.org/index.php/JFTSU/article/view/192787.