Duenchay Tunnarut และ Atchareeya Nopwinyuwong; Tanita Tanakamolpradit. (2022) Quality improvement of plant-based patty using methylcellulose, κ-carrageenan and xanthan gum. <i>Journal of Current Science and Technology</i>, <i>12</i>(2), 327-335.Duenchay Tunnarut และ Atchareeya Nopwinyuwong; Tanita Tanakamolpradit. "Quality improvement of plant-based patty using methylcellulose, κ-carrageenan and xanthan gum". Journal of Current Science and Technology 12 (2022):327-335.Duenchay Tunnarut และ Atchareeya Nopwinyuwong; Tanita Tanakamolpradit. Quality improvement of plant-based patty using methylcellulose, κ-carrageenan and xanthan gum. Rangsit University:ม.ป.ท. 2022.