LEELAJARUWAN, K. EFFECT OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH SABA BANANA (KLUAI HIN) FLOUR ON THE PHYSICAL AND ORGANOLEPTIC QUALITIES OF BREADSTICKS. Life Sciences and Environment Journal, [S. l.], v. 21, n. 2, p. 409–419, 2020. Disponível em: https://ph01.tci-thaijo.org/index.php/psru/article/view/241644. Acesso em: 5 may. 2024.