1.
Charoen R, Rittisak S, Schoenlechner R, Wangtueai S, Makkhun S, Savedboworn W. The Optimization of Extrusion Parameters and Rice Flour Blends in Ready-to-Eat Extruded Thai Rice Snacks. Applied Science and Engineering Progress [internet]. 2026 Apr. 6 [cited 2026 Oct. 9];19(2):7970. available from: https://ph02.tci-thaijo.org/index.php/ijast/article/view/264837