Teeranuch Chysirichote, Anchanee Utaipatanacheep, Warunee Varanyanond. Effect of Reducing Fat and Using Fat Replacers in the Crust of Flaky Chinese Pastry. Agr. Nat. Resour. [Internet]. 2011 Feb. 28 [cited 2024 May 19];45(1):120-7. Available from: https://li01.tci-thaijo.org/index.php/anres/article/view/245140