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Authors
Jongrattanavit, Kankanit
Pinkaew, Panyapathk
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Funding
Funding for this research was provided by:
Thailand Science Research and Innovation (TSRI) and Suan Dusit University through the Fundamental Fund (FF) program. (Contract No. 65-FF-035, Contract No. 65-FF-035)
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Article History
Received: 6 March 2025
Accepted: 19 July 2025
First Online: 24 July 2025
Declarations
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: This study was reviewed and approved in accordance with the Declaration of Helsinki by the Ethical Review Subcommittee for Human Research in Health Science, Research and Development Institute, Suan Dusit University. COA No.: SDU-RDI-HS 2022-002. Program Title: Healthy food innovation from green leaf vegetables of Suphanburi area for commercialized utilization. Subprotocol Title: Development of healthy brown rice pasta supplemented with high calcium content green leafy vegetable. Subprotocol No.: HS002/2022. This protocol complies with the “Research with exemption” category. Date of Issue: February 1, 2022. Informed consent was obtained from all individual participants included in the study. All participants were aged 18 years or older.
: The authors affirm that human research participants provided informed consent for publication of the anonymized data.
: The authors declare no competing interests.
