LALANA CHEWANGKUL; WUNWIBOON GARNJANAGOONCHORN; ONANONG NAIVIKUL. The Effect of Steaming Time on Microstructural Changes of Instant Noodles. Agriculture and Natural Resources, Bangkok, Thailand, v. 36, n. 4, p. 420–425, 2002. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/242775. Acesso em: 29 aug. 2026.