LAOKULDILOK, N.; MANOCHAI, R.; PONGPANPATTANA, J.; SRIPUMAN, A.; INTAKHAN, P. Effects of Flour Type and Longan Addition on the Quality of Longan-Fortified Baked Crackers. Recent Science and Technology, Songkhla, Thailand, v. 18, n. 2, p. Article e266064, 2026. DOI: 10.65411/rst.2026.266064. Disponível em: https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/266064. Acesso em: 16 sep. 2026.