[1]
Jaroennon, P., Manakla, S., Nuanchankong, J. and Lilitchan, S. 2023. Anthocyanin Content, Physicochemical, Nutritional and Sensory Properties of Purple Sweet Potato and Riceberry Biscuits with Rice Bran Organogel. Journal of Food Health and Bioenvironmental Science. 14, 1 (Sep. 2023), 44–50.