Parinya, T., Phomphang, U., Deesnam, N., & Pongjanta*, J. (2018). Physicochemical Properties of Low Glycemic Index-High Fiber Rice Flour from Storage Rice Grain and Application on Chocolate Chip Cookies as Substitute for Wheat Flour. CURRENT APPLIED SCIENCE AND TECHNOLOGY, 18(1), 1–11. retrieved from https://li01.tci-thaijo.org/index.php/cast/article/view/127952