Hirunyophat, P., NAKPATCHIMSAKUN, P. and FUENGKAJORNFUNG, N. (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). Available at: https://www.thefutureoffoodjournal.com/index.php/FOFJ/article/view/618 (Accessed: 23September2023).