พันธุ์ฟูจินดา ไ. Development of Crepe Cake using Riceberry Rice Flour Instead of Wheat Flour. Research on Modern science and Utilizing Technological Innovation Journal (RMUTI Journal), [S. l.], v. 12, n. 2, p. 101–114, 2019. Disponível em: https://ph01.tci-thaijo.org/index.php/rmutijo/article/view/212841. Acesso em: 4 may. 2024.