WORAPONG USAWAKESMANEE; PHAISAN WUTTIJUMNONG; MANJEET S. CHINNAN; ANUVAT JANGCHUD; NONGNUCH RAKSAKULTHAI. The Effects of Edible Coating Ingredient as a Barrier to Moisture and Fat of Fried Breaded Potato. Agriculture and Natural Resources, Bangkok, Thailand, v. 39, n. 1, p. 98–108, 2005. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/243289. Acesso em: 17 sep. 2026.