Pakkawat Detchewa และผู้แต่งคนอื่นๆ. (2018) Morphological and Functional Properties of Gluten-free Rice Spaghetti based on Rice Flour, Egg White Protein Powder and Soy Protein Isolate. <i>Microscopy and Microanalysis Research-The Journal of The Microscopy Society of Thailand</i>, <i>31</i>(1), 18-23.Pakkawat Detchewa และผู้แต่งคนอื่นๆ. "Morphological and Functional Properties of Gluten-free Rice Spaghetti based on Rice Flour, Egg White Protein Powder and Soy Protein Isolate". Microscopy and Microanalysis Research-The Journal of The Microscopy Society of Thailand 31 (2018):18-23.Pakkawat Detchewa และผู้แต่งคนอื่นๆ. Morphological and Functional Properties of Gluten-free Rice Spaghetti based on Rice Flour, Egg White Protein Powder and Soy Protein Isolate. The Microscopy Society of Thailand:ม.ป.ท. 2018.