Sihsobhon*, Chompunut, Penkwan Chompreeda, Vichai Haruthaithanasan, and Thongchai Suwonsichon. 2018. “Physicochemical Properties and Sensory Evaluation of the Formulated Reduced Calorie Satay Sauce”. CURRENT APPLIED SCIENCE AND TECHNOLOGY 13 (2). Bangkok, Thailand:87-93. https://li01.tci-thaijo.org/index.php/cast/article/view/135532.