Pitayabordin, P., Chalermchaiwat, P., & Maneerattanasuporn, T. (2026). Nutritional, Antioxidant, and Sensory Properties of Crackers Substituted with Sangyod Phatthalung Rice Flour (Oryza sativa L.). Journal of Food Technology, Siam University, 21(1), 1–14. retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/270378