Teangpook, C., U. Paosangtong, Y. Titatarn, S. Onhem, and W. Puminat. “Quality of Repeated Use of Oil for Frying Chinese Deep Fried Dough (Pa-Tong-Kho)”. CURRENT APPLIED SCIENCE AND TECHNOLOGY, vol. 18, no. 1, Mar. 2018, pp. 24-30, https://li01.tci-thaijo.org/index.php/cast/article/view/128018.