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Hirunyophat, P.; NAKPATCHIMSAKUN, P. .; FUENGKAJORNFUNG, N. . The Effect of the Addition of Pineapple Residue (Ananas Comosus L.) on Texture, Physicochemical Properties, and Sensory Acceptability of the Plant-Based Minced Meatball: The Plant-Based Minced Meatball from Mushroom and Pineapple Residue Could Help to Improve the Nutritional Value As an Effective Solution to Dietary Fiber-Deficient Diets and Low Energy. FOFJ 2023, 11.