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Sorndech W, Ponklang W, Pumetum P, Lueachan R, Ploypetchara T, Budseekhot S. IMPACT OF PIGEON PEA FLOUR, ISOMALTULOSE AND INULIN AS A SUBSTITUTE FOR WHEAT FLOUR, SUGAR AND FAT IN TOFFEE CAKE PRODUCTS. SWU J. Sci. Technol. [internet]. 2024 Oct. 7 [cited 2026 Aug. 27];16(32, July-December):1-15, Article 256022. available from: https://ph02.tci-thaijo.org/index.php/swujournal/article/view/256022