TY  - SER
AU  - Kamonyanun Phawatwiangnak, Rajnibhas Samakradhamrongthai, Srisuwan Naruenartwongsakul, Niramon Utama-ang
TI  - Effect of moisture content on extruded dough of green tea breakfast cereal
SN  - 2286-8615
KW  - Effect of moisture content on extruded dough
KW  - Food sevice --Journal
KW  - green tea breakfast cereal
KW  - Food and Applied Bioscience Journal
KW  - Food sevice
UR  - https://www.tci-thaijo.org/index.php/fabjournal/article/view/76978/61821
ER  -