TUBBIYAM, P.; CHAIJAN, M.; KIM, S. R.; JAMPHON, A.; TECHAKRIANGKRAI, T.; MUANGTEUK, T. Proteolysis and Lipid Oxidation during ‘Mu som’ Fermentation as Affected by Different Ratios of White and Black Glutinous Rice. RMUTP Research Journal Sciences and Technology, Bangkok, Thailand, v. 13, n. 2, p. 50–65, 2019. DOI: 10.14456/jrmutp.2019.21. Disponível em: https://ph02.tci-thaijo.org/index.php/RMUTP/article/view/180840. Acesso em: 20 sep. 2026.