TATONGJAI, K.; LAOKULDILOK, T. Effects of Purple Rice Bran Addition on the Physicochemical-Sensorial Properties and Storage Stability of Chinese Sausage. Journal of Food Technology, Siam University, [S. l.], v. 13, n. 1, p. 44–57, 2018. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/106824. Acesso em: 6 may. 2024.