ORRATHAI CHUMYEN , O. C.; PHADUNGKAN, R.; NILCHAN , K. Study the appropriate ratio of wheat flour and buckwheat flour to develop a healthy steamed bun product. Koch Cha Sarn Journal of Science, [S. l.], v. 47, n. 2, p. 30–39, 2025. DOI: 10.14456/kcsj.2025.5. Disponível em: https://li01.tci-thaijo.org/index.php/kochasarn/article/view/269603. Acesso em: 8 oct. 2026.