CHAROEN, R.; LAKERD, S.; KORNPETCH, C. Development of seasoned gray oyster mushroom chips using vacuum frying process. Food and Applied Bioscience Journal, [S. l.], v. 3, n. 2, p. 100–108, 2017. DOI: 10.14456/fabj.2015.10. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/78172. Acesso em: 29 aug. 2026.