TERAPATPONCHAI, Y.; SONGPRANAM, P.; BUPATA, . . . C. . 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, [S. l.], v. 16, n. 3, p. 1–16, 2022. Disponível em: https://so01.tci-thaijo.org/index.php/journaldtc/article/view/264356. Acesso em: 6 may. 2024.