Singkhum, U. 2021. Effect of Malva Nut Gum Powder on Physical, Chemical and Sensorial Properties of Catfish Chinese Sausage. Journal of Applied Research on Science and Technology (JARST). 20, 1 (Apr. 2021), 134–144. DOI:https://doi.org/10.14456/rj-rmutt.2021.13.