Jaroennon, P., Manakla, S., Nuanchankong, J., & 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), 44–50. retrieved from https://li01.tci-thaijo.org/index.php/sdust/article/view/260578