Nakhon, P. P. n. S., Aimkaew, M., Leesuksawat, W., & Tongsai, S. Optimization of sorbitol, fructooligosaccharides and sugar levels in the syrup based on physicochemical properties and sensory acceptance of healthy, sweet egg yolk drop (a traditional egg-based dessert) using response surface methodology. Taylor & Francis Group.
Chicago Style (17th ed.) CitationNakhon, Phanlert Promsakha na Sakon, Montakan Aimkaew, Wannarat Leesuksawat, and Saynamphung Tongsai. Optimization of Sorbitol, Fructooligosaccharides and Sugar Levels in the Syrup Based on Physicochemical Properties and Sensory Acceptance of Healthy, Sweet Egg Yolk Drop (a Traditional Egg-based Dessert) Using Response Surface Methodology. Taylor & Francis Group.
MLA (9th ed.) CitationNakhon, Phanlert Promsakha na Sakon, et al. Optimization of Sorbitol, Fructooligosaccharides and Sugar Levels in the Syrup Based on Physicochemical Properties and Sensory Acceptance of Healthy, Sweet Egg Yolk Drop (a Traditional Egg-based Dessert) Using Response Surface Methodology. Taylor & Francis Group.