Khumkhom, Supichaya. “Substitution of Wheat Flour With Hom Nil Rice Flour Affects Physicochemical Characteristics, Antioxidant Activities, and Sensory Acceptance of Chinese Steamed Bread (Mantou)”. RMUTP Research Journal 14, no. 2 (December 31, 2020): 135–151. Accessed April 28, 2024. https://ph02.tci-thaijo.org/index.php/RMUTP/article/view/240528.