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Supat Chaiyakul, Kamolwan Jangchud, Anuvat Jangchud, Phaisan Wuttijumnong, Ray Winger. Effect of Protein Content and Extrusion Process on Sensory and Physical Properties of Extruded High-Protein, Glutinous Rice-Based Snack. Agr. Nat. Resour. [internet]. 2008 Dec. 31 [cited 2026 Oct. 10];42(5):182-90. available from: https://li01.tci-thaijo.org/index.php/anres/article/view/244588