[1]
T. Junyusen, G. Petnom, and B. Chienwiboonsook, “T H E E F F E CT S O F I NUL I N O N T H E PHYSICOCHEMICAL CHARACTERISTICS OF REDUCED-FAT ICE CREAM”, Suranaree J Sci Technol, vol. 24, no. 1, pp. 13–22, Aug. 2026.