BUNTHAWONG, O. .; KHAMKRUEA, N. . Effect of Pre-Treatment Processes and Packaging on Puffing Quality of Microwavable Puffed Pork Rinds (Kab-Moo). Journal of Food Technology, Siam University, [S. l.], v. 16, n. 2, p. 160–170, 2021. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/251544. Acesso em: 3 mar. 2024.