Sorndech, W., W. Ponklang, P. Pumetum, R. Lueachan, T. Ploypetchara, and S. Budseekhot. “IMPACT OF PIGEON PEA FLOUR, ISOMALTULOSE AND INULIN AS A SUBSTITUTE FOR WHEAT FLOUR, SUGAR AND FAT IN TOFFEE CAKE PRODUCTS”. Srinakharinwirot University Journal of Sciences and Technology, vol. 16, no. 32, July-December, Oct. 2024, pp. 1-15, Article 256022, https://ph02.tci-thaijo.org/index.php/swujournal/article/view/256022.