CHAROEN, R.; RITTISAK, S.; SCHOENLECHNER, R.; WANGTUEAI, S.; MAKKHUN, S.; SAVEDBOWORN, W. The Optimization of Extrusion Parameters and Rice Flour Blends in Ready-to-Eat Extruded Thai Rice Snacks. Applied Science and Engineering Progress, [S. l.], v. 19, n. 2, p. 7970, 2026. DOI: 10.14416/j.asep.2025.11.008. Disponível em: https://ph02.tci-thaijo.org/index.php/ijast/article/view/264837. Acesso em: 17 sep. 2026.