Sureeporn Wattanageebood และ Ornanong Kittipongpatana. (2011) Use of cross-linked carboxymethyl modified mungbean starch as gelling agent in commercial product /. Chiang Mai University,:ม.ป.ท.Sureeporn Wattanageebood และ Ornanong Kittipongpatana. 2011. Use of cross-linked carboxymethyl modified mungbean starch as gelling agent in commercial product /. ม.ป.ท.:Chiang Mai University,;Sureeporn Wattanageebood และ Ornanong Kittipongpatana. Use of cross-linked carboxymethyl modified mungbean starch as gelling agent in commercial product /. ม.ป.ท.:Chiang Mai University, 2011. Print.