ANONG JAINAN; THITIWORADA YAISUMLEE; SAOWALAK KANJINA; PANNEE SUANPANG. Development and Evaluation of Ready to Khao Soi Sauce to Presrve Lanna Culinary Heritage and Support Gastronomy Tourism. Future of Food: Journal on Food, Agriculture and Society, [S. l.], v. 13, n. 2, 2025. Disponível em: https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/817. Acesso em: 26 feb. 2026.