YODKUM, T.; PAJAREON, S.; YOKESAHACHART, C. Effect of Defatted Rice Bran Content on Physicochemical and Sensory Properties of Edible Cutlery Made from Rice Flour Green Composites using Compression Molding. Journal of Current Science and Technology, [S. l.], v. 14, n. 3, p. Article 62, 2024. DOI: 10.59796/jcst.V14N3.2024.62. Disponível em: https://ph04.tci-thaijo.org/index.php/JCST/article/view/4079. Acesso em: 7 jun. 2025.