Prasong Siriwongwilaichat และ Chanikorn Kongpanichtrakul. (2021) Quality improvement of gluten-free doughnuts by using hydrocolloids. <i>Science, Engineering and Health Studies</i>, <i>15</i>, 21030005.Prasong Siriwongwilaichat และ Chanikorn Kongpanichtrakul. "Quality improvement of gluten-free doughnuts by using hydrocolloids". Science, Engineering and Health Studies 15 (2021):21030005.Prasong Siriwongwilaichat และ Chanikorn Kongpanichtrakul. Quality improvement of gluten-free doughnuts by using hydrocolloids. Silpakorn University Research Innovation and Creativity Administration Office:ม.ป.ท. 2021.