1.
Na Ayutthaya KT, Phota K, Nanta N. Effect of Wheat Flour Substitution with Brown Rice Flour on Sponge Cake’s Qualities. J Food Health Bioenv Sci [Internet]. 2018 Sep. 1 [cited 2024 Dec. 3];11(3):6-11. Available from: https://li01.tci-thaijo.org/index.php/sdust/article/view/183839