SUHEM, K. .; PLONGBUNJONG, V. .; INTALAT, . T. .; CHANASRI, S. .; SRIVASOPA, S. . Study of color and nutrition value of biscuit products adding with banana blossom flour. Rattanakosin Journal of Science and Technology, [S. l.], v. 6, n. 1, p. 12–20, 2024. Disponível em: https://ph02.tci-thaijo.org/index.php/RJST/article/view/250937. Acesso em: 16 apr. 2025.