Sansanee Thimthong และ Supuksorn Masavang. (2023) Comparison the stability and physical properties of salad dressing obtained with egg yolk and gelatin. <i>Food Agricultural Sciences and Technology (FAST)</i>, <i>9</i>(2), No. 53-65.Sansanee Thimthong และ Supuksorn Masavang. "Comparison the stability and physical properties of salad dressing obtained with egg yolk and gelatin". Food Agricultural Sciences and Technology (FAST) 9 (2023):No. 53-65.Sansanee Thimthong และ Supuksorn Masavang. Comparison the stability and physical properties of salad dressing obtained with egg yolk and gelatin. Mahasarakham University:ม.ป.ท. 2023.