N. Phungam, “An effect of purple waxy corn flour on Ubon noodle-product attributes: Attaporn Niyomram, Ampika Wongwai, Nittaya Phungam* , Natwalinkhol Settapramote, and Weerawate Utto”, J. Sci. Innov. Sustain. Dev., vol. 3, no. 1, pp. 32–45, Dec. 2021.