PHUGAN, P.; SHESOT, T.; NOEISUNGNOEN, S.; ARNUN , A. PRODUCT DEVELOPMENT OF COOKIES SINGAPORE FORM RICEBERRY BRAN FLOUR BY USING RICE BRAN OIL SHORTENING TO SUBSTITUTE WHITE BUTTER. Research Journal Phranakhon Rajabhat : Science and Technology, [S. l.], v. 16, n. 1, p. 141–154, 2021. Disponível em: https://li01.tci-thaijo.org/index.php/PRRJ_Scitech/article/view/216071. Acesso em: 15 sep. 2026.