Samappito J, Thiangna W, Taroangram S, Supakot P. Physicochemical, lactic acid bacteria survivability and sensory properties of salad dressing with yogurt containing bacterial cellulose from sweet fermented broken black glutinous rice (Khao-Mak). Asia Pac J Sci Technol [internet]. 2024 Mar. 4 [cited 2026 Sep. 2];29(02):APST-29. available from: https://so01.tci-thaijo.org/index.php/APST/article/view/262408