jaroennon, pattamaporn. “The Physicochemical and Nutritional Properties of Cookie Products Using Buckwheat and Quinoa Flours”. Journal of Thai Food Culture 5, no. 2 (January 3, 2024). Accessed May 11, 2024. https://so04.tci-thaijo.org/index.php/jfood/article/view/268408.