HONGPAN, N.; CHAINARONG, K.; KALAWONG, S. Study of Partial Substitution Levels of Wheat Flour with Purple Sweet Potato Puree on Qualities of Brownies. Burapha Science Journal, Chonburi, Thailand, v. 26, n. 3 September-December, p. 1745–1761, 2026. Disponível em: https://li05.tci-thaijo.org/index.php/buuscij/article/view/1375. Acesso em: 2 sep. 2026.