Athip Boonsiriwit อ. บ., and Napat Sriwarom น. ศ. “Processing of Egg White Pastries (Macaroon) by Using Peanut and Cashew Nut Powder As Almond Powder Replacement”. Dusit Thani College Journal, vol. 12, no. 2, May 2018, pp. 182-9, https://so01.tci-thaijo.org/index.php/journaldtc/article/view/125898.