Truong, K. T.-P. ., . T. Q. Le, . S. . Songsermpong, and . T. T. . Le. “Comparison Between Traditional Deep-Oil and Microwave Puffing for Physical and Eating Qualities of Puffed Pork Rind”. Agriculture and Natural Resources, vol. 48, no. 5, Oct. 2014, pp. 799-14, https://li01.tci-thaijo.org/index.php/anres/article/view/243421.