Karnjanapratum, Supatra
Kaewthong, Pensiri
Indriani, Sylvia
Petsong, Kantiya
Takeungwongtrakul, Sirima
Funding for this research was provided by:
School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang (2563-01-07001)
Article History
Received: 10 November 2021
Accepted: 6 January 2022
First Online: 27 January 2022
Competing interests
: The authors declare no competing interests.