[1]
ภู่เสม จ. and บุณยสวัสดิ์ เ. 2019. Nutritional, Physical and Sensory Quality of Butter Cake Substituted with Durian Rind Powder for Wheat Flour Replacement. RMUTP Research Journal Sciences and Technology. 13, 1 (May 2019), 101–115. DOI:https://doi.org/10.14456/jrmutp.2019.9.