Effect of fortified calcium compounds from oyster shell on the quality of tapioca pearls

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dc.contributor.authorParinda Meeparn
dc.contributor.authorChakkapat Aenglong
dc.contributor.authorSavitree Ratanasumawong
dc.contributor.authorWanwimol Klaypradit
dc.contributor.authorSoraya Kerdpiboon
dc.date.accessioned2025-07-21T06:12:01Z
dc.date.issued2024-09-11
dc.identifier.doi10.1016/j.foodchem.2024.141252
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/13932
dc.subject.classificationFood composition and properties
dc.titleEffect of fortified calcium compounds from oyster shell on the quality of tapioca pearls
dc.typeArticle

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