<?xml version="1.0" encoding="UTF-8"?>
<xml><bibliography><APA>Krittin Chumkaew และ Chaiyasit Punfujinda;Rath Chombhuphan;Surachai Khankaew;Sawai Boukaew;Amornrat Anunvrapong. (2025) Sensory and nutritional evaluation of value-added cereal bars made from indigenous Thai agricultural resources: a community enterprise development model. &lt;i&gt;Asia-Pacific Journal of Science and Technology&lt;/i&gt;, &lt;i&gt;30&lt;/i&gt;(5), 13 (12 pages).</APA><Chicago>Krittin Chumkaew และ Chaiyasit Punfujinda;Rath Chombhuphan;Surachai Khankaew;Sawai Boukaew;Amornrat Anunvrapong. "Sensory and nutritional evaluation of value-added cereal bars made from indigenous Thai agricultural resources: a community enterprise development model". Asia-Pacific Journal of Science and Technology  30 (2025):13 (12 pages).</Chicago><MLA>Krittin Chumkaew และ Chaiyasit Punfujinda;Rath Chombhuphan;Surachai Khankaew;Sawai Boukaew;Amornrat Anunvrapong. Sensory and nutritional evaluation of value-added cereal bars made from indigenous Thai agricultural resources: a community enterprise development model. Khon Kaen University, Thailand:ม.ป.ท. 2025.</MLA></bibliography></xml>
