Nuttawut Lainumngen และ Janpen Saengprakai. (2020) Development of high anthocyanin crispy rice bar. <i>Suan Sunandha Science and Technology Journal</i>, <i>7</i>(1), 34 to 42.Nuttawut Lainumngen และ Janpen Saengprakai. "Development of high anthocyanin crispy rice bar". Suan Sunandha Science and Technology Journal 7 (2020):34 to 42.Nuttawut Lainumngen และ Janpen Saengprakai. Development of high anthocyanin crispy rice bar. Faculty of Science and Technology, Suan Sunandha Rajabhat University:ม.ป.ท. 2020.