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Promluck Somboonpanyakul. 2005. Properties of malva nut Scaphium scaphigerum mucilage and its effects on properties and microstructures of normal and low fat meat emulsions. Field of Study Food Technology, Chulalongkorn University;
Promluck Somboonpanyakul. (2005) Properties of malva nut Scaphium scaphigerum mucilage and its effects on properties and microstructures of normal and low fat meat emulsions . Chulalongkorn University/Bangkok.
Promluck Somboonpanyakul. Properties of malva nut Scaphium scaphigerum mucilage and its effects on properties and microstructures of normal and low fat meat emulsions. . Bangkok:Chulalongkorn University, 2005.
Promluck Somboonpanyakul. (2005) Properties of malva nut Scaphium scaphigerum mucilage and its effects on properties and microstructures of normal and low fat meat emulsions . Chulalongkorn University/Bangkok.