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Improvement of texture and gel stability of restructured frozen mango pulp by using xanthan gum and locust bean gum |
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| รหัสดีโอไอ | |
| Creator | 1. Prasong Siriwongwilaichat 2. Jiraporn Koedcharoenporn |
| Title | Improvement of texture and gel stability of restructured frozen mango pulp by using xanthan gum and locust bean gum |
| Publisher | Silpakorn University Research, Innovation and Creativity Administration Office |
| Publication Year | 2562 |
| Journal Title | Science, Engineering and Health Studies |
| Journal Vol. | 13 |
| Journal No. | 2 |
| Page no. | 59-72 |
| Keyword | mango, restructured fruit pulp, frozen fruit, xanthan gum, locust bean gum |
