NGAMDEE, P.; BUNNASART, A.; SONDA, A. DEVELOPMENT OF A FUNCTIONAL FOOD: MILK CHOCOLATE FORTIFIED WITH ANTHOCYANIN FROM BROKEN RICEBERRY. Life Sciences and Environment Journal, [S. l.], v. 20, n. 1, p. 81–89, 2019. Disponível em: https://ph01.tci-thaijo.org/index.php/psru/article/view/149407. Acesso em: 26 apr. 2024.