LAINUMNGEN, N. .; SAENGPRAKAI, J. .; TANJOR, S. .; PHANPHO, W. .; PHODSOONGNOEN, A. . Development of High Anthocyanin Crispy Rice Bar. Suan Sunandha Science and Technology Journal, Bangkok, Thailand, v. 7, n. 1, p. 34–42, 2022. Disponível em: https://li02.tci-thaijo.org/index.php/ssstj/article/view/361. Acesso em: 2 may. 2024.