Linda Pravinata และผู้แต่งคนอื่นๆ. (2021) Colloidal Properties of the Residue of Rice Wine made from Thai Purpleberry Rice and its Effects as a Stabilising Agent in Foams. <i>Science Technology and Engineering Journal (STEJ)</i>, <i>7</i>(1), 58-67.Linda Pravinata และผู้แต่งคนอื่นๆ. "Colloidal Properties of the Residue of Rice Wine made from Thai Purpleberry Rice and its Effects as a Stabilising Agent in Foams". Science Technology and Engineering Journal (STEJ) 7 (2021):58-67.Linda Pravinata และผู้แต่งคนอื่นๆ. Colloidal Properties of the Residue of Rice Wine made from Thai Purpleberry Rice and its Effects as a Stabilising Agent in Foams. Mahasarakham University:ม.ป.ท. 2021.