วงษาดี ท., สลักคำ พ. . and ศรีทอง ณ. . (2023) “Effect of Wheat Flour Partial Substitution with Jerusalem Artichoke Flour on Quality of Sponge Cakes”, Koch Cha Sarn Journal of Science, 45(1), pp. 21–29. Available at: https://li01.tci-thaijo.org/index.php/kochasarn/article/view/255383 (Accessed: 17 May 2024).