TABTIANG, S. Effects of Hot Water Blanching and Puffing Temperature Level on Qualities of Namwa- and Homtong-Banana Chips. RMUTP Research Journal Sciences and Technology, Bangkok, Thailand, v. 17, n. 2, p. 1–14, 2023. DOI: 10.14456/jrmutp.2023.17. Disponível em: https://ph02.tci-thaijo.org/index.php/RMUTP/article/view/244703. Acesso em: 17 may. 2024.