Watsarat Chaisomboonpun. 2010. Improvement of thermal properties of yakitori sauce by altering sweetener and thickener types. Bangkok:King Mongkut's University of Technology Thonburi; DOI : https://doi.nrct.go.th/ListDoi/listDetail?Resolve_DOI=10.14457/KMUTT.res.2010.10

Watsarat Chaisomboonpun. Improvement of thermal properties of yakitori sauce by altering sweetener and thickener types. Bangkok:King Mongkut's University of Technology Thonburi, 2010. DOI : https://doi.nrct.go.th/ListDoi/listDetail?Resolve_DOI=10.14457/KMUTT.res.2010.10

Watsarat Chaisomboonpun. (2010) Improvement of thermal properties of yakitori sauce by altering sweetener and thickener types (รายงานผลงานวิจัย). King Mongkut's University of Technology Thonburi:Bangkok. DOI : https://doi.nrct.go.th/ListDoi/listDetail?Resolve_DOI=10.14457/KMUTT.res.2010.10