Chuchird, P., & Pattarathitiwat, P. (2021). Effect of Lotus Petal (Nymphaea lotus) and Pollen (Nelumbo nucifera) on Chemical and Physical Properties of Gummy Jelly Lotus Flavor. Food Agricultural Sciences and Technology, 7(1), 32–39. retrieved from https://ph02.tci-thaijo.org/index.php/stej/article/view/242861