ตรองจิตต์ ก. ., and สุวรรณภูสิทธิ์ อ. . . “Fermented Food Technology, Local Wisdom and Eating Culture of Ethnic Groups Along the Thailand – Cambodia Border Regions”. Koch Cha Sarn Journal of Science, vol. 42, no. 2, Dec. 2021, pp. 13-39, https://li01.tci-thaijo.org/index.php/kochasarn/article/view/253183.