Terapatponchai, Y., Songpranam, P., & Bupata, . . . C. . (2022). Acceptance of the Sensory Process for the Development of a Salad Dressing Product combined with Yanang Leaves Juice and Its Preservation at Room Temperature. Dusit Thani College Journal, 16(3), 1–16. Retrieved from https://so01.tci-thaijo.org/index.php/journaldtc/article/view/264356