BUREEPAKDEE, W.; BUNSIRI, T.; CHUAYKARN, N.; PRUETTIWILAI, S. Effect of Using Sacha Inchi Pressed-Cake as a Substitute for Almond Powder on the Quality of Macaron Shell Product. RMUTP Research Journal Sciences and Technology, Bangkok, Thailand, v. 17, n. 1, p. 1–13, 2023. DOI: 10.14456/jrmutp.2023.1. Disponível em: https://ph02.tci-thaijo.org/index.php/RMUTP/article/view/244722. Acesso em: 20 may. 2024.