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Effects of gelatin and preparation methods on the quality and antioxidant of velvet tamarind (Dialium guineense) halal chewy product

Effects of gelatin and preparation methods on the quality and antioxidant of velvet tamarind (Dialium guineense) halal chewy product

Romalee Cheadoloh; Mahamadaree Waeno; Sa-ad Asae
URI: http://wb.yru.ac.th/xmlui/handle/yru/6802
Date: 2564-06-17

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