PHIMSALA , Phuangsavat, Leulee NORTOUALEE, Chanda PHONEMANY, Vonesy LORKHAMHEUANG, and Noknoy SEELAPHON. “Effect of Boiling Time on the Quality of Tomato Sauce”. Souphanouvong University Journal Multidisciplinary Research and Development 10, no. 1 (December 9, 2024): 389–399. Accessed January 17, 2026. http://www.su-journal.com/index.php/su/article/view/911.