Please use this identifier to cite or link to this item:
http://wb.yru.ac.th/xmlui/handle/yru/6802| Title: | Effects of gelatin and preparation methods on the quality and antioxidant of velvet tamarind (Dialium guineense) halal chewy product |
| Authors: | Romalee Cheadoloh Mahamadaree Waeno Sa-ad Asae |
| Issue Date: | 17-Jun-2564 |
| Publisher: | Food Research |
| URI: | http://wb.yru.ac.th/xmlui/handle/yru/6802 |
| Appears in Collections: | 1.01 บทความวิจัย |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Effects of gelatin and preparation methods on the quality and antioxidant of velvet tamarind (Dialium guineense) halal chewy product.pdf | 427.23 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.