KETTHONGKAM, P. The Concentration of Syrup in Making Foi Thong, Med Kanoon, Thong Yip and Thong Yod. Journal of Food Health and Bioenvironmental Science, Bangkok, Thailand, v. 15, n. 3, p. 57–67, 2023. Disponível em: https://li01.tci-thaijo.org/index.php/sdust/article/view/260647. Acesso em: 12 oct. 2026.