Pongsawatmanit R, Ketjarut S, Choosuk P, Hanucharoenkul P. Effect of carboxymethyl cellulose on properties of wheat flour-tapioca starch-based batter and fried, battered chicken product. Agr. Nat. Resour. [internet]. 2018 Dec. 31 [cited 2026 Aug. 27];52(6):565-72. available from: https://li01.tci-thaijo.org/index.php/anres/article/view/230893