Luecha, J., Radchakandee, W., Damnoensawat, C., Kijchavengkul, T., & Deetae, P. (2018). Optimization of Fresh Yellow Alkaline Noodle Formulation for Shelf Life Extension. Journal of Food Technology, Siam University, 13(1), 71–83. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/106830