Cita APA (7a ed.)
PICHAIYONGVONGDEE, S., RATTANAPUN, B., SINGKONG, W., CHYSIRICHOTE, T., RASAMIPAIBOON, N., & PHONGSOPA, J. (2025). The Effects of Preprocessing and Drying Methods on the Quality of a Nutritious Dried Soup Product Derived from Purple Sweet Potatoes and Chinese Kale Leaves. Current Research in Nutrition & Food Science, 13(1), 271-290.
Cita Chicago Style (17a ed.)
PICHAIYONGVONGDEE, SUWANNA, BOONYAKRIT RATTANAPUN, WACHIRA SINGKONG, TEERANUCH CHYSIRICHOTE, NUJIRA RASAMIPAIBOON, y JIRAPORN PHONGSOPA. "The Effects of Preprocessing and Drying Methods on the Quality of a Nutritious Dried Soup Product Derived from Purple Sweet Potatoes and Chinese Kale Leaves." Current Research in Nutrition & Food Science 13, no. 1 (2025): 271-290.
Cita MLA (9a ed.)
PICHAIYONGVONGDEE, SUWANNA, et al. "The Effects of Preprocessing and Drying Methods on the Quality of a Nutritious Dried Soup Product Derived from Purple Sweet Potatoes and Chinese Kale Leaves." Current Research in Nutrition & Food Science, vol. 13, no. 1, 2025, pp. 271-290.
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