Kamonyanun Phawatwiangnak และผู้แต่งคนอื่นๆ. (2013) Effect of moisture content on extruded dough of green tea breakfast cereal. <i>Food and Applied Bioscience</i>, <i>1</i>(1), 11-23.Kamonyanun Phawatwiangnak และผู้แต่งคนอื่นๆ. "Effect of moisture content on extruded dough of green tea breakfast cereal". Food and Applied Bioscience 1 (2013):11-23.Kamonyanun Phawatwiangnak และผู้แต่งคนอื่นๆ. Effect of moisture content on extruded dough of green tea breakfast cereal. Faculty of Agro-Industry:ม.ป.ท. 2013.