THAMMAWONG, W.; HEMUNG, B.-O.; CHANSHOTIKUL, N. Production and Characterization of Edible Beads Using Natural Calcium Extracted from Catfish Bone Powder through Direct and Reverse Gelation Techniques. Journal of Current Science and Technology, [S. l.], v. 15, n. 4, p. 131, 2025. DOI: 10.59796/jcst.V15N4.2025.131. Disponível em: https://ph04.tci-thaijo.org/index.php/JCST/article/view/9145. Acesso em: 2 oct. 2025.