Liaotrakoon, Wijitra, and Vachiraya liaotrakoon. “Effect of Acid Modification and Pre-Gelatinization Methods on Physicochemical Properties of Water Chestnut Flour”. Journal of Food Technology, Siam University 15, no. 2 (June 9, 2020): 82–95. Accessed April 25, 2024. https://li01.tci-thaijo.org/index.php/JFTSU/article/view/240471.