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Phongthai S, Singsaeng N, Nhoo-ied R, Suwannatrai T, Schönlechner R, Unban K, Klunklin W, Laokuldilok T, Phimolsiripol Y, Rawdkuen S. Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread. Foods. 2020; 9(7):942. https://doi.org/10.3390/foods9070942

Phongthai, Suphat, Nuttapon Singsaeng, Rossarin Nhoo-ied, Thipubol Suwannatrai, Regine Schönlechner, Kridsada Unban, Warinporn Klunklin, Thunnop Laokuldilok, Yuthana Phimolsiripol, and Saroat Rawdkuen. 2020. "Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread" Foods 9, no. 7: 942. https://doi.org/10.3390/foods9070942

Phongthai, S., Singsaeng, N., Nhoo-ied, R., Suwannatrai, T., Schönlechner, R., Unban, K., Klunklin, W., Laokuldilok, T., Phimolsiripol, Y., & Rawdkuen, S. (2020). Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread. Foods, 9(7), 942. https://doi.org/10.3390/foods9070942