ภู่เสม จักราวุธ, and บุณยสวัสดิ์ เจตนิพัทธ์. “Nutritional, Physical and Sensory Quality of Butter Cake Substituted With Durian Rind Powder for Wheat Flour Replacement”. RMUTP Research Journal Sciences and Technology 13, no. 1 (May 21, 2019): 101–115. Accessed May 6, 2024. https://ph02.tci-thaijo.org/index.php/RMUTP/article/view/123103.