SIRIPONGVUTIKORN, Sunisa; USAWAKESMANEE, Worapong; SUD-ON, Ponruedee. Effect of egg type and storage conditions on the quality of crispy Thai pancake (Thong Phap). Italian Journal of Food Science, Singapore, v. 36, n. 1, p. 68–79, 2024. DOI: 10.15586/ijfs.v36i1.2433. Disponível em: https://itjfs.com/index.php/ijfs/article/view/2433. Acesso em: 9 feb. 2025.