LAOKULDILOK, T.; SURAWANG, S.; KLINHOM, J. Influence of milling time on the nutritional composition and antioxidant content of Thai rice bran. Food and Applied Bioscience Journal, [S. l.], v. 1, n. 3, p. 112–130, 2017. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/77375. Acesso em: 11 may. 2024.