KANPAIRO, K.; KACHENG, A.; LEANUH, K. Shelf-life Extension of Chinese pie (Tao Sor). YRU Journal of Science and Technology, Yala, Thailand, v. 5, n. 2, p. 68–77, 2020. Disponível em: https://li01.tci-thaijo.org/index.php/yru_jst/article/view/228145. Acesso em: 1 sep. 2026.