Singsom, Susitar, and Pakawadee Phuchan. “PRODUCT DEVELOPMENT OF MULBERRY FLAKY CHINESE PASTRY”. Life Sciences and Environment Journal 25, no. 2 (December 19, 2024): 494–506. accessed September 3, 2026. https://ph01.tci-thaijo.org/index.php/psru/article/view/257898.