Tanongkankit, Yardfon, and Kanjana Narkprasom. “Effect of Processing on Physical Property and Carotenoid Content in Natural Food Colorant from Gac Aril”. Journal of Food Technology, Siam University 11, no. 1 (October 12, 2016): 47–56. Accessed May 7, 2024. https://li01.tci-thaijo.org/index.php/JFTSU/article/view/68919.