Bung-Orn Hemung และ Worawut Thammawong;Nachayut Chanshotikul. (2025) Valorization of fish bone powder and tomato pomace pectin to produce alternative fat replacer in pork patty. <i>Asia-Pacific Journal of Science and Technology</i>, <i>30</i>(5), 17 (10 pages).Bung-Orn Hemung และ Worawut Thammawong;Nachayut Chanshotikul. "Valorization of fish bone powder and tomato pomace pectin to produce alternative fat replacer in pork patty". Asia-Pacific Journal of Science and Technology 30 (2025):17 (10 pages).Bung-Orn Hemung และ Worawut Thammawong;Nachayut Chanshotikul. Valorization of fish bone powder and tomato pomace pectin to produce alternative fat replacer in pork patty. Khon Kaen University, Thailand:ม.ป.ท. 2025.