SIHSOBHON*, C.; CHOMPREEDA, P.; HARUTHAITHANASAN, V.; SUWONSICHON, T. Physicochemical Properties and Sensory Evaluation of the Formulated Reduced Calorie Satay Sauce. CURRENT APPLIED SCIENCE AND TECHNOLOGY, Bangkok, Thailand, v. 13, n. 2, p. 87–93, 2018. Disponível em: https://li01.tci-thaijo.org/index.php/cast/article/view/135532. Acesso em: 27 aug. 2026.