Thammawong, Worawut, Nachayut Chanshotikul, and Bung-Orn Hemung. “Valorization of fish bone powder and tomato pomace pectin to produce alternative fat replacer in pork patty”. Asia-Pacific Journal of Science and Technology 30, no. 05 (September 5, 2025): APST–30. accessed December 7, 2025. https://so01.tci-thaijo.org/index.php/APST/article/view/276405.