NITISUK, P.; URIYAPONGSON, J.; ALLI, I. Effects of Soy Protein and Rice Protein on Stability and Pasting Properties of Brown Rice Beverage. Food and Applied Bioscience Journal, [S. l.], v. 7, n. 1, p. 51–67, 2018. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/136218. Acesso em: 21 may. 2024.