CHAM, S.; SRISAMATTHAKARN, P. The optimum conditions of process of quick-cooking brown rice using response Surface methodology. Health Science, Science and Technology Reviews, [S. l.], v. 16, n. 1, p. 91–99, 2023. Disponível em: https://li01.tci-thaijo.org/index.php/journalup/article/view/253014. Acesso em: 12 oct. 2026.