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Journal: Gels, 2025
Volume: 11
Number: 808
808
Article: 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
Authors: by Karthikeyan Venkatachalam, Narin Charoenphun, Chawakwan Nitikornwarakul and Somwang Lekjing
Link: https://www.mdpi.com/2310-2861/11/10/808

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