Phawatwiangnak, Kamonyanun, Rajnibhas Samakradhamrongthai, Srisuwan Naruenartwongsakul, and Niramon Utama-ang. 2017. “Effect of moisture content on extruded dough of green tea breakfast cereal”. Food and Applied Bioscience Journal 1 (1):11-23. https://doi.org/10.14456/fabj.2013.2.