Thongjuan Khunphutthiraphi และ Nipaporn Kangkawisut;Rungroj Tubklang. (2022) Effects of baking time and temperature on product quality of ready to eat crispy stretched shrimp. <i>Science Technology and Engineering Journal (STEJ)</i>, <i>8</i>(1), P. 87-96.Thongjuan Khunphutthiraphi และ Nipaporn Kangkawisut;Rungroj Tubklang. "Effects of baking time and temperature on product quality of ready to eat crispy stretched shrimp". Science Technology and Engineering Journal (STEJ) 8 (2022):P. 87-96.Thongjuan Khunphutthiraphi และ Nipaporn Kangkawisut;Rungroj Tubklang. Effects of baking time and temperature on product quality of ready to eat crispy stretched shrimp. Mahasarakham University:ม.ป.ท. 2022.