Photinam, R., Moongngarm, A. and Paseephol, T. (2016) “PROCESS OPTIMIZATION TO INCREASE RESISTANT STARCH IN VERMICELLI PREPARED FROM MUNG BEAN AND COWPEA STARCH”, Emirates Journal of Food and Agriculture, 28(7), pp. 449–458. Available at: https://ejfa.me/index.php/journal/article/view/1087 (Accessed: 19 September 2025).