[1]
Rajchasom, S., Vuthijumnonk, J.T., Panpatarachai, P. and Muangjai, M. 2026. Effects of Protein- and Carbohydrate-Based Foaming Agents on Foam Stability and Microstructure in Freeze-Dried Coffee. Recent Science and Technology. 18, 2 (Apr. 2026), Article e268030. DOI:https://doi.org/10.65411/rst.2026.268030.