Chumkaew, Krittin, Chaiyasit Punfujinda, and Aroonwan Atthatham. “The Study of the Appropriate Proportion of Black Sesame and Types of Sweetener for the Quality of Black Sesame Egg Custard Sauce”. Research on Modern science and Utilizing Technological Innovation Journal (RMUTI Journal) 13, no. 2 (April 29, 2020): 113–126. Accessed May 5, 2024. https://ph01.tci-thaijo.org/index.php/rmutijo/article/view/229053.