[1]
Phungam, N. 2021. An effect of purple waxy corn flour on Ubon noodle-product attributes: Attaporn Niyomram, Ampika Wongwai, Nittaya Phungam* , Natwalinkhol Settapramote, and Weerawate Utto. Journal of Science Innovation for Sustainable Development. 3, 1 (Dec. 2021), 32–45.