RUANGCHAI, S. . The Use of Modified Starch and Seasoning for the Development of Baked Cashews . KKU Science Journal, [S. l.], v. 51, n. 1, p. 1–8, 2023. Disponível em: https://ph01.tci-thaijo.org/index.php/KKUSciJ/article/view/251385. Acesso em: 4 may. 2024.