SORNDECH, W.; PONKLANG, W.; PUMETUM, P.; LUEACHAN, R.; PLOYPETCHARA, T.; BUDSEEKHOT, S. IMPACT OF PIGEON PEA FLOUR, ISOMALTULOSE AND INULIN AS A SUBSTITUTE FOR WHEAT FLOUR, SUGAR AND FAT IN TOFFEE CAKE PRODUCTS. Srinakharinwirot University Journal of Sciences and Technology, [S. l.], v. 16, n. 32, July-December, p. 1–15, Article 256022, 2024. Disponível em: https://ph02.tci-thaijo.org/index.php/swujournal/article/view/256022. Acesso em: 27 aug. 2026.