Thunnalin Winuprasith Imprint 2009. 2009. Stability of emulsion prepared using mangosteen shell fiber as an emulsifier and the application in food products. , Mahidol University; DOI : https://doi.nrct.go.th/ListDoi/listDetail?Resolve_DOI=10.14457/MU.the.2009.269

Thunnalin Winuprasith Imprint 2009. Stability of emulsion prepared using mangosteen shell fiber as an emulsifier and the application in food products. . Nakhon Pathom:Mahidol University, 2009. DOI : https://doi.nrct.go.th/ListDoi/listDetail?Resolve_DOI=10.14457/MU.the.2009.269

Thunnalin Winuprasith Imprint 2009. (2009) Stability of emulsion prepared using mangosteen shell fiber as an emulsifier and the application in food products . Mahidol University/Nakhon Pathom. DOI : https://doi.nrct.go.th/ListDoi/listDetail?Resolve_DOI=10.14457/MU.the.2009.269