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P. Hirunyophat, P. NAKPATCHIMSAKUN, and N. FUENGKAJORNFUNG, “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, vol. 11, no. 2, May 2023.