PLAITHO, Y.; CHOMSUK, P.; SRISUK, P.; KOOPRASERTYING, P.; CHAIPAI, S.; HUADONG, Y.; WAIROJJANA, N. Product Development of Thong Phap Supplemented with Green Curry Paste. Journal of Thai Food Culture, [S. l.], v. 4, n. 1, 2022. Disponível em: https://so04.tci-thaijo.org/index.php/jfood/article/view/261305. Acesso em: 16 sep. 2026.