Na Ayutthaya, K. T., Phota, K. and Nanta, N. (2018) “Effect of Wheat Flour Substitution with Brown Rice Flour on Sponge Cake’s Qualities”, Journal of Food Health and Bioenvironmental Science. Bangkok, Thailand, 11(3), pp. 6–11. Available at: https://li01.tci-thaijo.org/index.php/sdust/article/view/183839 (Accessed: 27 February 2024).