YAMPUANG, R.; POOLCHAROENSIL, N.; SUBANMANEE, N.; KLANGWIJIT, S.; NORAJIT, K.; SRABUA, P.; THAWERATTANON, N. Effects of Sangyod Rice as a Substitute for Wheat Flour on the Physical Properties of Butter Cake Products. Journal of Food Health and Bioenvironmental Science, Bangkok, Thailand, v. 15, n. 3, p. 22–27, 2023. Disponível em: https://li01.tci-thaijo.org/index.php/sdust/article/view/260641. Acesso em: 6 dec. 2025.