CHUMKAEW, K.; THONGKUMJUN, N.; MEKRAWEE, N.; SEEDALUANG, B.; SUTTAPONG, S. .; PUNFUJINDA, C. Effect of Sensory Qualities and Consumer Satisfaction towards Larb-Favored Plant-Based Nuggets Made from White Tofu and Potato. Journal of Thai Food Culture, [S. l.], v. 5, n. 2, 2024. Disponível em: https://so04.tci-thaijo.org/index.php/jfood/article/view/267102. Acesso em: 13 may. 2024.