NGAMPEERAPONG, C.; MANEERAT, N.; SITKONGDEN, P.; SAIYART, R.; TANGSUPHOOM, N. Formulation of Reduced-Sugar, Fiber-Enriched Thai Traditional Sweet Egg Yolk Cake ‘Thong Ake’. Food and Applied Bioscience Journal, [S. l.], v. 10, n. 1, p. 30–42, 2022. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/253654. Acesso em: 28 sep. 2022.