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, vol. 21, no. 2, Sept. 2020, pp. 409-1, https://ph01.tci-thaijo.org/index.php/psru/article/view/241644.