Asmak Abdul-Zubir และผู้แต่งคนอื่นๆ. (2026) Application of chia seeds (Salvia hispanica L.) as hydrocolloid in batter coatings: Effects on the physicochemical and sensory properties of breaded fish fillets. <i>Food Agricultural Sciences and Technology (FAST)</i>, <i>12</i>(3), 274-289.Asmak Abdul-Zubir และผู้แต่งคนอื่นๆ. "Application of chia seeds (Salvia hispanica L.) as hydrocolloid in batter coatings: Effects on the physicochemical and sensory properties of breaded fish fillets". Food Agricultural Sciences and Technology (FAST) 12 (2026):274-289.Asmak Abdul-Zubir และผู้แต่งคนอื่นๆ. Application of chia seeds (Salvia hispanica L.) as hydrocolloid in batter coatings: Effects on the physicochemical and sensory properties of breaded fish fillets. Mahasarakham University:ม.ป.ท. 2026.