| Topic: | Koedcharoenporn, J. and Siriwongwilaichat, P. 2019. Improvement of texture and gel stability of restructured frozen mango pulp by using xanthan gum and locust bean gum. Science, Engineering and Health Studies. 13(2): 59-72.
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| Link: | Full text |
| Author: | Assoc. Prof. Prasong Siriwongwilaichat, Ph.D.
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