Teangpook, Chowladda, Urai Paosangtong, Yenjai Titatarn, Somchit Onhem, and Winus Puminat. “Quality of Repeated Use of Oil for Frying Chinese Deep Fried Dough (Pa-Tong-Kho)”. CURRENT APPLIED SCIENCE AND TECHNOLOGY 18, no. 1 (March 30, 2018): 24–30. accessed August 27, 2026. https://li01.tci-thaijo.org/index.php/cast/article/view/128018.