PUNNONGWA, W.; WARDKEAN, N.; YINGMEEMA, N.; WONGSRIKAEW, D.; KLAKATOK, W.; MEESIN, S.; BUNYAKOSON, K. Physicochemical and Sensory Properties of Pasta Substituted with Purple Sweet Potato Flour . Journal of Food Technology, Siam University, [S. l.], v. 20, n. 2, p. 96–111, 2025. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/269056. Acesso em: 17 sep. 2026.