Prasong Siriwongwilaichat และ Jiraporn Koedcharoenporn. (2019) Improvement of texture and gel stability of restructured frozen mango pulp by using xanthan gum and locust bean gum. <i>Science, Engineering and Health Studies</i>, <i>13</i>(2), 59-72.Prasong Siriwongwilaichat และ Jiraporn Koedcharoenporn. "Improvement of texture and gel stability of restructured frozen mango pulp by using xanthan gum and locust bean gum". Science, Engineering and Health Studies 13 (2019):59-72.Prasong Siriwongwilaichat และ Jiraporn Koedcharoenporn. Improvement of texture and gel stability of restructured frozen mango pulp by using xanthan gum and locust bean gum. Silpakorn University Research, Innovation and Creativity Administration Office:ม.ป.ท. 2019.