[1]
W. Liaotrakoon, V. Liaotrakoon, W. Wongsaengtham, R. Hongboonrueng, and S. Singhtoum, “Effect of Cavendish Banana Flour Content as Replacement for Wheat Flour on Bread Quality”, RMUTP Research Journal, vol. 15, no. 1, pp. 1–13, Jun. 2021.