THEIMINTHAPAP, P.; JANGCHUD, K.; JANGCHUD, A. Effect of ingredients on the quality of instant Hor-Mok powder from red kidney bean. Food and Applied Bioscience Journal, [S. l.], v. 3, n. 2, p. 160–172, 2017. DOI: 10.14456/fabj.2015.16. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/78189. Acesso em: 29 aug. 2026.