Saranya Huangiam. (1995) Formulation of reduced-fat bakery products using modified starch. Mahidol University,:ม.ป.ท.Saranya Huangiam. 1995. Formulation of reduced-fat bakery products using modified starch. ม.ป.ท.:Mahidol University,;Saranya Huangiam. Formulation of reduced-fat bakery products using modified starch. ม.ป.ท.:Mahidol University, 1995. Print.