PHAWATWIANGNAK, K.; SAMAKRADHAMRONGTHAI, R.; NARUENARTWONGSAKUL, S.; UTAMA-ANG, N. Effect of moisture content on extruded dough of green tea breakfast cereal. Food and Applied Bioscience Journal, [S. l.], v. 1, n. 1, p. 11–23, 2017. DOI: 10.14456/fabj.2013.2. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/76978. Acesso em: 6 may. 2024.