JADWONG, K.; THERDTHAI, N. Effects of Ultrasonic and Enzymatic Treatment on Cooking and Eating Quality of Sao Hai Rice. Food and Applied Bioscience Journal, [S. l.], v. 6, n. Special, p. 153–165, 2018. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/133875. Acesso em: 5 may. 2024.