Techarang, J., Apichartsrangkoon, A., Phanchaisri, B., Pathomrungsiyoungkul, P., & Sriwattana, S. (2018). Structural modification of swai-fish (Pangasius hypophthalmus)-based emulsions containing non-meat protein additives by ultra-high pressure and thermal treatments.

Techarang, Jiranat, Arunee Apichartsrangkoon, Boonrak Phanchaisri, Pattavara Pathomrungsiyoungkul, و Sujinda Sriwattana. Structural Modification of Swai-fish (Pangasius Hypophthalmus)-based Emulsions Containing Non-meat Protein Additives By Ultra-high Pressure and Thermal Treatments. 2018.

Techarang, Jiranat, et al. Structural Modification of Swai-fish (Pangasius Hypophthalmus)-based Emulsions Containing Non-meat Protein Additives By Ultra-high Pressure and Thermal Treatments. 2018.