1.
Sihsobhon* C, Chompreeda P, Haruthaithanasan V, Suwonsichon T. Physicochemical Properties and Sensory Evaluation of the Formulated Reduced Calorie Satay Sauce. Curr. Appl. Sci. Technol. [internet]. 2018 Mar. 30 [cited 2025 Dec. 8];13(2):87-93. available from: https://li01.tci-thaijo.org/index.php/cast/article/view/135532