SINGSOM, S.; PHUCHAN, P. PRODUCT DEVELOPMENT OF MULBERRY FLAKY CHINESE PASTRY. Life Sciences and Environment Journal, [S. l.], v. 25, n. 2, p. 494–506, 2024. DOI: 10.14456/lsej.2024.37. Disponível em: https://ph01.tci-thaijo.org/index.php/psru/article/view/257898. Acesso em: 3 sep. 2026.