THONGNOK, sutasinee. Effects of Sungyod Rice Flour and Maltodextrin on Quality of Cookies. Recent Science and Technology, [S. l.], v. 16, n. 1, p. 243–254, 2024. Disponível em: https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/253672. Acesso em: 16 dec. 2025.