Samakradhamrongthai, Rajnibhas Sukeaw. “Effect of Black Pepper (Piper Nigrum) and Cinnamon (Cinnamomum Verum) on Properties of reduced−fat milk−based Ice Cream”. Food and Applied Bioscience Journal 8, no. 2 (June 22, 2020): 53-67. Accessed September 24, 2020. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/240061.