PHUNGAM, N. An effect of purple waxy corn flour on Ubon noodle-product attributes: Attaporn Niyomram, Ampika Wongwai, Nittaya Phungam* , Natwalinkhol Settapramote, and Weerawate Utto. Journal of Science Innovation for Sustainable Development, [S. l.], v. 3, n. 1, p. 32–45, 2021. Disponível em: https://ph01.tci-thaijo.org/index.php/JSISD/article/view/243187. Acesso em: 28 mar. 2024.