วงษาดี ท.; สลักคำ พ.; ศรีทอง ณ. Effect of Wheat Flour Partial Substitution with Jerusalem Artichoke Flour on Quality of Sponge Cakes. Koch Cha Sarn Journal of Science, [S. l.], v. 45, n. 1, p. 21–29, 2023. Disponível em: https://li01.tci-thaijo.org/index.php/kochasarn/article/view/255383. Acesso em: 6 oct. 2026.