PHIMSALA , P.; NORTOUALEE, L.; PHONEMANY, C.; LORKHAMHEUANG, V.; SEELAPHON, N. Effect of Boiling Time on the Quality of Tomato Sauce. Souphanouvong University Journal Multidisciplinary Research and Development , [S. l.], v. 10, n. 1, p. 389–399, 2024. Disponível em: http://www.su-journal.com/index.php/su/article/view/911. Acesso em: 17 jan. 2026.