SAKKAEKAEW, K. Physicochemical Properties, Nutrition Values, and Sensory Acceptance of Khanom Sommanat with Duck Egg White Residue from Thai Dessert Industry. Burapha Science Journal, Chonburi, Thailand, v. 27, n. 2 May-August, p. 1375–1392, 2026. Disponível em: https://li05.tci-thaijo.org/index.php/buuscij/article/view/1302. Acesso em: 14 oct. 2026.