WEERAWATANAKORN, M.; THI-ON, S.; CHITTRAKORN, S.; RUTTARATTANAMONGKOL, K. Fortification of calcium in Thai green curry paste. Food and Applied Bioscience Journal, [S. l.], v. 3, n. 2, p. 85–99, 2017. DOI: 10.14456/fabj.2015.9. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/78158. Acesso em: 29 aug. 2026.