©2013 National Research Council of Thailand
Thunnalin Winuprasith. 2009. Stability of emulsion prepared using mangosteen shell fiber as an emulsifier and the application in food products. Institute of Nutrition, Mahidol University;
Thunnalin Winuprasith. (2009) Stability of emulsion prepared using mangosteen shell fiber as an emulsifier and the application in food products . Mahidol University/Bangkok.
Thunnalin Winuprasith. Stability of emulsion prepared using mangosteen shell fiber as an emulsifier and the application in food products. . Bangkok:Mahidol University, 2009.
Thunnalin Winuprasith. (2009) Stability of emulsion prepared using mangosteen shell fiber as an emulsifier and the application in food products . Mahidol University/Bangkok.