KYAW, E. M. M.; THERDTHAI, N.; JAGNCHUD, K.; JANGCHUD, A. Effect of dipping and dusting on quality of fried chicken during storage. Food and Applied Bioscience Journal, [S. l.], v. 5, n. 1, p. 23–31, 2017. DOI: 10.14456/fabj.2017.3. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/78474. Acesso em: 16 may. 2024.