Diep KQ, Vu TTD. Effects of momordica cochinchinensis nectar, saccharose sugar, gelatin, and heat treatment on the quality of gel candy processed from fruit of borassus flabellifer and momordica cochinchinensis. Dong Thap University Journal of Science [Internet]. 2019 Dec. 25 [cited 2024 Sep. 8];(41):92-8. Available from: https://dthujs.vn/index.php/dthujs/article/view/292