Tanongkankit, Y., and K. Narkprasom. “Effect of Processing on Physical Property and Carotenoid Content in Natural Food Colorant from Gac Aril”. Journal of Food Technology, Siam University, vol. 11, no. 1, Oct. 2016, pp. 47-56, https://li01.tci-thaijo.org/index.php/JFTSU/article/view/68919.