Bootsrapa Leelawat and Pajaree Mundee. (2014) Effect of trans-fat free shortening and temperature on the rheological characteristics of pie crust dough and quality of pie crust. <i>Food and Applied Bioscience</i>, <i>2</i>(2), 115-125.Bootsrapa Leelawat and Pajaree Mundee. "Effect of trans-fat free shortening and temperature on the rheological characteristics of pie crust dough and quality of pie crust". Food and Applied Bioscience 2 (2014):115-125.Bootsrapa Leelawat and Pajaree Mundee. Effect of trans-fat free shortening and temperature on the rheological characteristics of pie crust dough and quality of pie crust. Faculty of Agro-Industry:ม.ป.ท. 2014.