Ngamlerst, C.; Prangthip, P.; Leelawat, B.; Supawong, S.; Vatthanakul, S.
A Vital Role of High-Pressure Processing in the Gel Forming on New Healthy Egg Pudding through Texture, Microstructure, and Molecular Impacts. Foods 2022, 11, 2555.
https://doi.org/10.3390/foods11172555
AMA Style
Ngamlerst C, Prangthip P, Leelawat B, Supawong S, Vatthanakul S.
A Vital Role of High-Pressure Processing in the Gel Forming on New Healthy Egg Pudding through Texture, Microstructure, and Molecular Impacts. Foods. 2022; 11(17):2555.
https://doi.org/10.3390/foods11172555
Chicago/Turabian Style
Ngamlerst, Chattraya, Pattaneeya Prangthip, Bootsrapa Leelawat, Supattra Supawong, and Suteera Vatthanakul.
2022. "A Vital Role of High-Pressure Processing in the Gel Forming on New Healthy Egg Pudding through Texture, Microstructure, and Molecular Impacts" Foods 11, no. 17: 2555.
https://doi.org/10.3390/foods11172555
APA Style
Ngamlerst, C., Prangthip, P., Leelawat, B., Supawong, S., & Vatthanakul, S.
(2022). A Vital Role of High-Pressure Processing in the Gel Forming on New Healthy Egg Pudding through Texture, Microstructure, and Molecular Impacts. Foods, 11(17), 2555.
https://doi.org/10.3390/foods11172555