นุกิจ ณ.; จงรัตนวิทย์ ก.; ศักดิ์ศรี ส.; โพธินุช พ. Effect of partial substitution of wheat flour with rice flour and modified rice flour in crisp coconut slices (sali krob). Journal of Thai Food Culture, [S. l.], v. 3, n. 2, p. 36–46, 2022. Disponível em: https://so04.tci-thaijo.org/index.php/jfood/article/view/256889. Acesso em: 20 may. 2024.