[1]
Laokuldilok, N., Manochai, R., Pongpanpattana, J., Sripuman, A. and Intakhan, P. 2026. Effects of Flour Type and Longan Addition on the Quality of Longan-Fortified Baked Crackers. Recent Science and Technology. 18, 2 (Apr. 2026), Article e266064. DOI:https://doi.org/10.65411/rst.2026.266064.