WIRIVUTTHIKORN, W. . The appropriate addition quantity of gac fruit powder for the development of butter cake product . Health Science, Science and Technology Reviews, [S. l.], v. 15, n. 2, p. 128–141, 2022. Disponível em: https://li01.tci-thaijo.org/index.php/journalup/article/view/251904. Acesso em: 2 may. 2024.