TEANGPOOK, C.; PAOSANGTONG, U.; TITATARN, Y.; ONHEM, S.; PUMINAT, W. Quality of Repeated Use of Oil for Frying Chinese Deep Fried Dough (Pa-Tong-Kho). CURRENT APPLIED SCIENCE AND TECHNOLOGY, Bangkok, Thailand, v. 18, n. 1, p. 24–30, 2018. Disponível em: https://li01.tci-thaijo.org/index.php/cast/article/view/128018. Acesso em: 26 aug. 2026.