YUENYONGPUTTAKAL, W.; CHINNASARN, S.; MAISUTHISAKUL, P. Sorption Isotherm and Quality Changes during Storage of Snack from Green Mussel and Hom-Kradang-Nga Rice. Recent Science and Technology, [S. l.], v. 16, n. 1, p. 229–242, 2024. Disponível em: https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/253668. Acesso em: 16 dec. 2025.