Venkatachalam, K.; Charoenphun, N.; Nitikornwarakul, C.; Lekjing, S.
Effect of Sodium Alginate Concentration on the Physicochemical, Structural, Functional Attributes, and Consumer Acceptability of Gel Beads Encapsulating Tangerine Peel (Citrus reticulata Blanco ‘Cho Khun’) Extract. Gels 2025, 11, 808.
https://doi.org/10.3390/gels11100808
AMA Style
Venkatachalam K, Charoenphun N, Nitikornwarakul C, Lekjing S.
Effect of Sodium Alginate Concentration on the Physicochemical, Structural, Functional Attributes, and Consumer Acceptability of Gel Beads Encapsulating Tangerine Peel (Citrus reticulata Blanco ‘Cho Khun’) Extract. Gels. 2025; 11(10):808.
https://doi.org/10.3390/gels11100808
Chicago/Turabian Style
Venkatachalam, Karthikeyan, Narin Charoenphun, Chawakwan Nitikornwarakul, and Somwang Lekjing.
2025. "Effect of Sodium Alginate Concentration on the Physicochemical, Structural, Functional Attributes, and Consumer Acceptability of Gel Beads Encapsulating Tangerine Peel (Citrus reticulata Blanco ‘Cho Khun’) Extract" Gels 11, no. 10: 808.
https://doi.org/10.3390/gels11100808
APA Style
Venkatachalam, K., Charoenphun, N., Nitikornwarakul, C., & Lekjing, S.
(2025). Effect of Sodium Alginate Concentration on the Physicochemical, Structural, Functional Attributes, and Consumer Acceptability of Gel Beads Encapsulating Tangerine Peel (Citrus reticulata Blanco ‘Cho Khun’) Extract. Gels, 11(10), 808.
https://doi.org/10.3390/gels11100808
