C. Sihsobhon*, P. Chompreeda, V. Haruthaithanasan, and T. Suwonsichon, “Physicochemical Properties and Sensory Evaluation of the Formulated Reduced Calorie Satay Sauce”, Curr. Appl. Sci. Technol., vol. 13, no. 2, pp. 87–93, Mar. 2018.