SANGPIMPA, W.; UTAMA-ANG, N. Chemical Properties of Three Selected Thai Rice and Texture Profiling of Cooked KumDoiSaket Rice. Food and Applied Bioscience Journal, [S. l.], v. 6, n. Special, p. 117–133, 2018. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/132524. Acesso em: 29 apr. 2024.