Siriwongwilaichat P, Koedcharoenporn J. Improvement of texture and gel stability of restructured frozen mango pulp by using xanthan gum and locust bean gum. SEHS [internet]. 2019 Jul. 8 [cited 2026 Oct. 10];13(2):59-72. available from: https://li01.tci-thaijo.org/index.php/sehs/article/view/154980