Sae-Eaw, A.; Wongsaichia, S.; Giacalone, D.; Naruetharadhol, P.; Ketkaew, C.
Conceptualizing a Gluten-Free Instant Noodle Prototype Using Environmental Sustainability Aspects: A Cross-National Qualitative Study on Thai and Danish Consumers. Foods 2022, 11, 2437.
https://doi.org/10.3390/foods11162437
AMA Style
Sae-Eaw A, Wongsaichia S, Giacalone D, Naruetharadhol P, Ketkaew C.
Conceptualizing a Gluten-Free Instant Noodle Prototype Using Environmental Sustainability Aspects: A Cross-National Qualitative Study on Thai and Danish Consumers. Foods. 2022; 11(16):2437.
https://doi.org/10.3390/foods11162437
Chicago/Turabian Style
Sae-Eaw, Amporn, Sasichakorn Wongsaichia, Davide Giacalone, Phaninee Naruetharadhol, and Chavis Ketkaew.
2022. "Conceptualizing a Gluten-Free Instant Noodle Prototype Using Environmental Sustainability Aspects: A Cross-National Qualitative Study on Thai and Danish Consumers" Foods 11, no. 16: 2437.
https://doi.org/10.3390/foods11162437
APA Style
Sae-Eaw, A., Wongsaichia, S., Giacalone, D., Naruetharadhol, P., & Ketkaew, C.
(2022). Conceptualizing a Gluten-Free Instant Noodle Prototype Using Environmental Sustainability Aspects: A Cross-National Qualitative Study on Thai and Danish Consumers. Foods, 11(16), 2437.
https://doi.org/10.3390/foods11162437