Kraboun, Dr.Kitisart. “Influence of K-Carrageenan Concentration on Some Properties of Snack from Ivy Gourd (Coccinia Grandis)”. Food and Applied Bioscience Journal 9, no. 2 (August 25, 2021): 10–21. Accessed April 19, 2024. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/245424.