Wongtom, R. (2019) “Effects of Pretreatment and Drying Methods on the Quality of Sorghum Flour and Its Application in Pancake Production”, Journal of Food Technology, Siam University, 14(1), pp. 37-47. Available at: https://www.tci-thaijo.org/index.php/JFTSU/article/view/146644 (Accessed: 23September2019).