ยืนยงพุทธกาล ว.; บุตรรอด ณ.; วิจิตรประไพ พ. Effect of Minced White Sea Bass Meat and Kappa-Carrageenan Content on Physical and Organoleptic Quality of Gel Food from Mung Bean. KKU Science Journal, [S. l.], v. 47, n. 4, p. 632–641, 2019. Disponível em: https://ph01.tci-thaijo.org/index.php/KKUSciJ/article/view/250048. Acesso em: 20 sep. 2026.