1.
Tubbiyam P, Chaijan M, Kim SR, 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 Sci J [internet]. 2019 Dec. 25 [cited 2026 Sep. 20];13(2):50-65. available from: https://ph02.tci-thaijo.org/index.php/RMUTP/article/view/180840