Hirunyophat, Patthama, PHAKAVALUN NAKPATCHIMSAKUN, and NUNYONG FUENGKAJORNFUNG. 2023. “The Effect of the Addition of Pineapple Residue (Ananas Comosus L.) on Texture, Physicochemical Properties, and Sensory Acceptability of the Plant-Based Minced Meatball: The Plant-Based Minced Meatball from Mushroom and Pineapple Residue Could Help to Improve the Nutritional Value As an Effective Solution to Dietary Fiber-Deficient Diets and Low Energy.”. Future of Food: Journal on Food, Agriculture and Society 11 (2). https://www.thefutureoffoodjournal.com/index.php/FOFJ/article/view/618.