Wrivutthikorn, W. (2024) “Development of Crispy Roti Flour Using Riceberry Flour as Substitute for All Purpose Wheat Flour ”, Burapha Science Journal. Chonburi, Thailand, 29(1), pp. 160–180. Available at: https://li05.tci-thaijo.org/index.php/buuscij/article/view/213 (Accessed: 20 May 2024).