Wiwat Wangcharoen, Tipvanna Ngarmsak, and Brian H. Wilkinson. “Suitability of Using Herbs as Functional Ingredients in Thai Commercial Snacks”. Agriculture and Natural Resources 36, no. 4 (December 30, 2002): 426–434. accessed August 29, 2026. https://li01.tci-thaijo.org/index.php/anres/article/view/242776.