THAMMAWONG, W.; CHANSHOTIKUL, N.; HEMUNG, B.-O. Valorization of fish bone powder and tomato pomace pectin to produce alternative fat replacer in pork patty. Asia-Pacific Journal of Science and Technology, [S. l.], v. 30, n. 05, p. APST–30, 2025. DOI: 10.14456/apst.2025.83. Disponível em: https://so01.tci-thaijo.org/index.php/APST/article/view/276405. Acesso em: 1 sep. 2026.