Kraboun, D. (2021) “Influence of k-carrageenan concentration on some properties of snack from ivy gourd (Coccinia grandis) ”, Food and Applied Bioscience Journal, 9(2), pp. 10–21. Available at: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/245424 (Accessed: 20 April 2024).