WONGSA, J.; RUNGSARDTHONG, V.; UTTAPAP, D.; LAMSAL, B. P.; PUTTANLEK, C. Effect of Extrusion Conditions, Monoglyceride and Gum Arabic Addition on Physical and Cooking Properties of Extruded Instant Rice. Applied Science and Engineering Progress, [S. l.], v. 10, n. 1, 2017. Disponível em: https://ph02.tci-thaijo.org/index.php/ijast/article/view/77837. Acesso em: 18 sep. 2026.