OTHONG, J.; SAEIAM, K. Effect of Wheat Flour Substitution with Riceberry Flour on Qualities of Tart Product. RMUTP Research Journal Sciences and Technology, Bangkok, Thailand, v. 19, n. 2, p. 1–12, 2025. DOI: 10.14456/jrmutp.2025.19. Disponível em: https://ph02.tci-thaijo.org/index.php/RMUTP/article/view/254915. Acesso em: 15 sep. 2026.