WRIVUTTHIKORN, W. Development of Crispy Roti Flour Using Riceberry Flour as Substitute for All Purpose Wheat Flour . Burapha Science Journal, Chonburi, Thailand, v. 29, n. 1, p. 160–180, 2024. Disponível em: https://li05.tci-thaijo.org/index.php/buuscij/article/view/213. Acesso em: 20 may. 2024.