SINGHATO, A.; BOORANASUKSAKUL, U.; DAROONPUNT, R.; RUEANGSRI, N. Acceptability of the Developed Khao Lam, Steamed Sticky Rice in Bamboo, with Reduced Fat. Journal of Nutrition Association of Thailand, [S. l.], v. 54, n. 2, p. 11–22, 2019. Disponível em: https://he01.tci-thaijo.org/index.php/JNAT/article/view/176913. Acesso em: 18 apr. 2024.