Susitar Singsom และ Pakawadee Phuchan. (2024) PRODUCT DEVELOPMENT OF MULBERRY FLAKY CHINESE PASTRY. <i>Life Sciences and Environment Journal</i>, <i>25</i>(2), 494-506.Susitar Singsom และ Pakawadee Phuchan. "PRODUCT DEVELOPMENT OF MULBERRY FLAKY CHINESE PASTRY". Life Sciences and Environment Journal 25 (2024):494-506.Susitar Singsom และ Pakawadee Phuchan. PRODUCT DEVELOPMENT OF MULBERRY FLAKY CHINESE PASTRY. Pibulsongkram Rajabhat University:ม.ป.ท. 2024.