Atit Phapumma และผู้แต่งคนอื่นๆ. (2020) Evaluation of Amylose Content, Textural Properties and Cooking Qualities of Selected Glutinous Rice Varieties. <i>Khon Kaen Agriculture Journal</i>, <i>48</i>(3), 597-606.Atit Phapumma และผู้แต่งคนอื่นๆ. "Evaluation of Amylose Content, Textural Properties and Cooking Qualities of Selected Glutinous Rice Varieties". Khon Kaen Agriculture Journal 48 (2020):597-606.Atit Phapumma และผู้แต่งคนอื่นๆ. Evaluation of Amylose Content, Textural Properties and Cooking Qualities of Selected Glutinous Rice Varieties. Faculty of Agriculture:ม.ป.ท. 2020.