ภู่เสม จ.; บุณยสวัสดิ์ เ. Nutritional, Physical and Sensory Quality of Butter Cake Substituted with Durian Rind Powder for Wheat Flour Replacement. RMUTP Research Journal Sciences and Technology, Bangkok, Thailand, v. 13, n. 1, p. 101–115, 2019. DOI: 10.14456/jrmutp.2019.9. Disponível em: https://ph02.tci-thaijo.org/index.php/RMUTP/article/view/123103. Acesso em: 6 may. 2024.