NA AYUTTHAYA, K. T.; PHOTA, K.; NANTA, N. Effect of Wheat Flour Substitution with Brown Rice Flour on Sponge Cake’s Qualities. Journal of Food Health and Bioenvironmental Science, Bangkok, Thailand, v. 11, n. 3, p. 6–11, 2018. Disponível em: https://li01.tci-thaijo.org/index.php/sdust/article/view/183839. Acesso em: 27 feb. 2024.