PITAYABORDIN, P.; CHALERMCHAIWAT, P.; MANEERATTANASUPORN, T. Nutritional, Antioxidant, and Sensory Properties of Crackers Substituted with Sangyod Phatthalung Rice Flour (Oryza sativa L.). Journal of Food Technology, Siam University, [S. l.], v. 21, n. 1, p. 1–14, 2026. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/270378. Acesso em: 26 aug. 2026.