Hirunyophat, P., NAKPATCHIMSAKUN, P., & FUENGKAJORNFUNG, N. (2023). 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. Future of Food: Journal on Food, Agriculture and Society, 11(2). Retrieved from https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/618