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

dc.contributor.author	Romalee Cheadoloh
dc.contributor.author	Mahamadaree Waeno
dc.contributor.author	Sa-ad Asae
dc.date.accessioned	2023-06-20T02:17:43Z
dc.date.available	2023-06-20T02:17:43Z
dc.date.issued	2564-06-17
dc.identifier.uri	http://wb.yru.ac.th/xmlui/handle/yru/6802
dc.publisher	Food Research	en_US
dc.title	Effects of gelatin and preparation methods on the quality and antioxidant of velvet tamarind (Dialium guineense) halal chewy product	en_US