Naphatrapi Luangsakul และผู้แต่งคนอื่นๆ. (2009) Properties of bread produced from Chinese steamed bun starter doughs and Thai traditional starter (Loog-pang). Chulalongkorn University:ม.ป.ท.Naphatrapi Luangsakul และผู้แต่งคนอื่นๆ. 2009. Properties of bread produced from Chinese steamed bun starter doughs and Thai traditional starter (Loog-pang). ม.ป.ท.:Chulalongkorn University;Naphatrapi Luangsakul และผู้แต่งคนอื่นๆ. Properties of bread produced from Chinese steamed bun starter doughs and Thai traditional starter (Loog-pang). ม.ป.ท.:Chulalongkorn University, 2009. Print.