SINGKHUM, U. 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), [S. l.], v. 20, n. 1, p. 134–144, 2021. DOI: 10.14456/rj-rmutt.2021.13. Disponível em: https://ph01.tci-thaijo.org/index.php/rmutt-journal/article/view/241641. Acesso em: 28 apr. 2024.