แย้มบรรจง เ. Textural and Shelf-life Improvement of Khanom Bua Loi Dough, Using Modified Starch . Progress in Applied Science and Technology, Thailand, v. 6, n. 1, p. 221–229, 2016. Disponível em: https://ph02.tci-thaijo.org/index.php/past/article/view/243174. Acesso em: 18 may. 2024.