Singhato, A., Booranasuksakul, U., Daroonpunt, R. and Rueangsri, N. (2019) “Acceptability of the Developed Khao Lam, Steamed Sticky Rice in Bamboo, with Reduced Fat”, Journal of Nutrition Association of Thailand (Online), 54(2), pp. 11–22. available at: https://he01.tci-thaijo.org/index.php/JNAT/article/view/176913 (accessed: 24 September 2026).