Effect of Velvet Tamarind (Dialium cochinchinense Pierre)
Residues on Properties and Structure of Mackerel Fish Crackers
Romalee Cheadoloh1*, Imron Meechai2, and Lee Seong Wei3*
1Department of Food Science and Technology, Faculty of Science Technology
and Agriculture, Yala Rajabhat University, Yala 95000 Thailand
2Department of Chemistry, Faculty of Science Technology and Agriculture,
Yala Rajabhat University, Yala 95000 Thailand
3Department of Agricultural Sciences, Faculty of Agro-based Industry,
Universiti Malaysia Kelantan Jeli Campus, Jeli, Kelantan 17600 Malaysia
*Corresponding authors: This email address is being protected from spambots. You need JavaScript enabled to view it.; This email address is being protected from spambots. You need JavaScript enabled to view it.
[Download]
Chealodoh R et al. 2025. Effect of Velvet Tamarind (Dialium cochinchinense Pierre)
Residues on Properties and Structure of Mackerel Fish Crackers. Philipp J Sci 154(1): 57–63.
