1.
Ketthongkam P. The Concentration of Syrup in Making Foi Thong, Med Kanoon, Thong Yip and Thong Yod. J Food Health Bioenv Sci [internet]. 2023 Sep. 26 [cited 2026 Oct. 13];15(3):57-6. available from: https://li01.tci-thaijo.org/index.php/sdust/article/view/260647