Marachai, W., Kwangpan, S. and Phimolsiripol, Y. (2017) “Glycemic index and certain qualities of macaroni containing lablab flour (Dolichos lablab)”, Food and Applied Bioscience Journal, 1(3), pp. 146–159. Available at: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/77385 (Accessed: 14 May 2024).