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 [Internet]. 2023 May 14 [cited 2024 Nov. 23];11(2). Available from: https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/618