KHUNPHUTTHIRAPHI, T.; KANGKAVISUT, N. .; WASIKADILOK, N. . Effects of Freeze Drying Time and Water Rehydration Temperature on Product Quality of Crystallized Salacca. Journal of Food Technology, Siam University, [S. l.], v. 15, n. 2, p. 155–163, 2020. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/243188. Acesso em: 28 mar. 2024.