KLAMKLOMJIT, S.; JUNSI, M.; DANGKHAW, N.; SAKKAEKAEW, K. Effects of Pre-cooking Methods (Steaming and Boiling) on Physicochemical Properties and Quality of Dried Noodles. KKU Science Journal, [S. l.], v. 53, n. 3, p. 422–437, 2025. DOI: 10.14456/kkuscij.2025.33. Disponível em: https://ph01.tci-thaijo.org/index.php/KKUSciJ/article/view/261137. Acesso em: 9 oct. 2026.