Sangpimpa, W. and Utama-ang, N. (2018) “Chemical Properties of Three Selected Thai Rice and Texture Profiling of Cooked KumDoiSaket Rice”, Food and Applied Bioscience Journal, 6(Special), pp. 117–133. available at: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/132524 (accessed: 9 October 2026).