Pornrath Theiminthapap และ Kamolwan Jangchud and Anuvat Jangchud. (2015) Effectof ingredients on the quality of instant Hor-Mok powderfrom red kidney bean. <i>Food and Applied Bioscience</i>, <i>3</i>(2), 160-172.Pornrath Theiminthapap และ Kamolwan Jangchud and Anuvat Jangchud. "Effectof ingredients on the quality of instant Hor-Mok powderfrom red kidney bean". Food and Applied Bioscience 3 (2015):160-172.Pornrath Theiminthapap และ Kamolwan Jangchud and Anuvat Jangchud. Effectof ingredients on the quality of instant Hor-Mok powderfrom red kidney bean. Faculty of Agro-Industry:ม.ป.ท. 2015.