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Punfujinda C, Pongprajak A, Anunvrapong A, Boukaew S, Chumkaew K. Nutritional properties, bioactive compounds, antioxidant activities, and consumer acceptance of butter cake enhanced with Sangyod rice (Oryza sativa L.) flour. ijirss [Internet]. 2025 Feb. 4 [cited 2025 Jun. 17];8(1):924-38. Available from: http://www.ijirss.com/index.php/ijirss/article/view/4469