SONTHISAWATE, S.; CHANTARAPANONT, W. Study optimum ratio of major ingredients in Khaomak yogurt ice cream. Food and Applied Bioscience Journal, [S. l.], v. 3, n. 1, p. 10–20, 2017. DOI: 10.14456/fabj.2015.2. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/78104. Acesso em: 1 oct. 2026.