PUNFUJINDA, C. .-.; CHUMKAEW, K. EFFECT OF SAPPAN ON QUALITY COLOUR AND TEXTURE MAMON CAKE PRODUCT. PSRU Journal of Science and Technology, Phitsanulok, Thailand, v. 4, n. 3, p. 1–14, 2019. Disponível em: https://ph01.tci-thaijo.org/index.php/Scipsru/article/view/173635. Acesso em: 29 apr. 2024.