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