แย้มบรรจง เ. Textural and Shelf-life Improvement of Khanom Bua Loi Dough, Using Modified Starch . Prog Appl Sci Tech. [internet]. 2016 Jun. 15 [cited 2026 Aug. 26];6(1):221-9. available from: https://ph02.tci-thaijo.org/index.php/past/article/view/243174