Hathaigan Kokkaew และผู้แต่งคนอื่นๆ. (2020) Optimization of Ingredients using Response Surface Methodology and Effects of Organic Acids on Phytochemicals and Antioxidant Activities in Extruded Purple Corn Noodle. <i>Science & Technology Asia</i>, <i>25</i>(2), 97-111.Hathaigan Kokkaew และผู้แต่งคนอื่นๆ. "Optimization of Ingredients using Response Surface Methodology and Effects of Organic Acids on Phytochemicals and Antioxidant Activities in Extruded Purple Corn Noodle". Science & Technology Asia 25 (2020):97-111.Hathaigan Kokkaew และผู้แต่งคนอื่นๆ. Optimization of Ingredients using Response Surface Methodology and Effects of Organic Acids on Phytochemicals and Antioxidant Activities in Extruded Purple Corn Noodle. กองบริหารการวิจัย:ม.ป.ท. 2020.