 ผลงานตีพิมพ์ในวารสารวิชาการNoodles made from blends of rice flour and pineapple stem starch: physical properties, cooking qualities, in vitro starch digestibility and sensory propertiesผู้แต่ง: Dr.Jukkrapong Pinyo, Lecturer ,  Wongsagonsup, R., Boonsanong, N., Hongsanyatham, S., Somprasong, N., Khunoad, P., Suphantharika, M., Smith, S.M., Amornsakchai, T., วารสาร: 
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