Sakunta Manakla และผู้แต่งคนอื่นๆ. (2024) Effect of roasting conditions on color, antioxidant, and sensory properties of lotus seed coffee as a coffee alternative. <i>Food Agricultural Sciences and Technology (FAST)</i>, <i>10</i>(1), 73-89.Sakunta Manakla และผู้แต่งคนอื่นๆ. "Effect of roasting conditions on color, antioxidant, and sensory properties of lotus seed coffee as a coffee alternative". Food Agricultural Sciences and Technology (FAST) 10 (2024):73-89.Sakunta Manakla และผู้แต่งคนอื่นๆ. Effect of roasting conditions on color, antioxidant, and sensory properties of lotus seed coffee as a coffee alternative. Mahasarakham University:ม.ป.ท. 2024.