TAS-EAIM, V.; SUTEEBUT, N.; NAKNEAN, P.; TUBBIYAM, P. Physical Chemical and Sensory Effect of Kanom Gleeb-Lum-Duan (Thai Shortbread Cookies) Substituted Wheat Flour with Khao Bou Yod Mung Rice flour. Journal of Food Technology, Siam University, [S. l.], v. 21, n. 1, p. 15–28, 2026. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/269335. Acesso em: 26 aug. 2026.