SUDATHIP INCHUEN; WOATTHICHAI NARKRUGSA; PIMPEN PORNCHALOEMPONG. Effect of Drying Methods on Chemical Composition, Color and Antioxidant Properties of Thai Red Curry Powder. Agriculture and Natural Resources, Bangkok, Thailand, v. 44, n. 1, p. 142–151, 2010. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/244890. Acesso em: 5 mar. 2024.