Yampuang R, Poolcharoensil N, Subanmanee N, Klangwijit S, Norajit K, Srabua P, Thawerattanon N. Effects of Sangyod Rice as a Substitute for Wheat Flour on the Physical Properties of Butter Cake Products. J Food Health Bioenv Sci [internet]. 2023 Sep. 26 [cited 2026 Aug. 29];15(3):22-7. available from: https://li01.tci-thaijo.org/index.php/sdust/article/view/260641