[1]
Punfujinda, C. , Pongprajak, A. , Anunvrapong, A., Boukaew, S. and Chumkaew, K. 2025. Nutritional properties, bioactive compounds, antioxidant activities, and consumer acceptance of butter cake enhanced with Sangyod rice (Oryza sativa L.) flour. International Journal of Innovative Research and Scientific Studies. 8, 1 (Feb. 2025), 924–938. DOI:https://doi.org/10.53894/ijirss.v8i1.4469.