WONGTOM, R. Effects of Pretreatment and Drying Methods on the Quality of Sorghum Flour and Its Application in Pancake Production. Journal of Food Technology, Siam University, [S. l.], v. 14, n. 1, p. 37–47, 2019. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/146644. Acesso em: 3 may. 2024.