นาชัยสินธุ์ ม.; นิลแสงรัตน ป.; สุทธะพินทุ เ. Improvement Qualities for Shredded Thai-Style Instant Rice. Journal of Research and Development Institute Rajabhat Maha Sarakham University, [S. l.], v. 3, n. 2, p. 88–95, 2016. Disponível em: https://so03.tci-thaijo.org/index.php/rdirmu/article/view/211370. Acesso em: 2 may. 2024.