Effect of Bombay Locust ( <i>Patanga succincta</i> ) and Tapioca Flour or Carrageenan Addition on Quality of Ground Pork Patty

Simple item page
dc.contributor.authorYuporn Puechkamutr
dc.contributor.authorSupeeraya Arsa
dc.date.accessioned2025-07-21T06:11:19Z
dc.date.issued2024-05-03
dc.identifier.doi10.1080/15428052.2024.2347367
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/13571
dc.subjectCarrageenan
dc.subjectLocust bean gum
dc.subject.classificationInsect Utilization and Effects
dc.titleEffect of Bombay Locust ( <i>Patanga succincta</i> ) and Tapioca Flour or Carrageenan Addition on Quality of Ground Pork Patty
dc.typeArticle

Files

Collections

All