แย้มบรรจง เ. Textural and Shelf-life Improvement of Khanom Bua Loi Dough, Using Modified Starch . Prog Appl Sci Tech. [Internet]. 2016 Jun. 15 [cited 2024 May 19];6(1):221-9. Available from: https://ph02.tci-thaijo.org/index.php/past/article/view/243174