Kulvadee Trongpanich, Chowladda Teangpook, Ngamjit Lowitoon, and Urai Paowsungthong. “The Comparison of Chilli Varieties Suitable for Food Processing : Pepper Sauce”. Agriculture and Natural Resources 36, no. 2 (June 30, 2002): 159–165. accessed August 28, 2026. https://li01.tci-thaijo.org/index.php/anres/article/view/242706.