Nipapond Kunna และ Suree Thongkorn; Panatda Phungsin; Kanoknat Khaegamkham; Ramita Ruansung. (2023) The Study of Optimal Ratio of Rice Flour and Germinated Brown Rice Flour (Mali Nil Surin Jasmine) in Development of Gluten Free Cake. <i>Thai Science and Technology Journal</i>, <i>31</i>(3), 70-85.Nipapond Kunna และ Suree Thongkorn; Panatda Phungsin; Kanoknat Khaegamkham; Ramita Ruansung. "The Study of Optimal Ratio of Rice Flour and Germinated Brown Rice Flour (Mali Nil Surin Jasmine) in Development of Gluten Free Cake". Thai Science and Technology Journal 31 (2023):70-85.Nipapond Kunna และ Suree Thongkorn; Panatda Phungsin; Kanoknat Khaegamkham; Ramita Ruansung. The Study of Optimal Ratio of Rice Flour and Germinated Brown Rice Flour (Mali Nil Surin Jasmine) in Development of Gluten Free Cake. Research Division:ม.ป.ท. 2023.