Suminya Teeta และผู้แต่งคนอื่นๆ. (2023) Effects of using green banana flour as a substitute for wheat flour on the production of chiffon cakes. <i>Food Agricultural Sciences and Technology (FAST)</i>, <i>9</i>(2), No. 66-78.Suminya Teeta และผู้แต่งคนอื่นๆ. "Effects of using green banana flour as a substitute for wheat flour on the production of chiffon cakes". Food Agricultural Sciences and Technology (FAST) 9 (2023):No. 66-78.Suminya Teeta และผู้แต่งคนอื่นๆ. Effects of using green banana flour as a substitute for wheat flour on the production of chiffon cakes. Mahasarakham University:ม.ป.ท. 2023.