[1]
J. Burakorn, P. Pinthong, S. Kraisit, P. Plaichan, N. Siriwarin, and M. Aimkaew, “Development of Khanom Arlua Product using Wheat Flour Partially Substituted with Tubtim Chumphae Rice Flour”, KKU Sci. J., vol. 52, no. 2, pp. 170–181, Jun. 2024.