Akesowan, A. . ., Chareonkul, A. . ., & Ruangchai, S. . . (2024). EVALUATION OF TEXTURE, COLOR, AND CHEMICAL COMPOSITION OF LOW-FAT CHICKEN NUGGETS FORTIFIED WITH QUINOA. PSRU Journal of Science and Technology, 9(2), 46–57. retrieved from https://ph01.tci-thaijo.org/index.php/Scipsru/article/view/255236