KANOKBODEEVANIT, P.; RITTHIRUANGDEJ, P.; POONSAWAT, P.; MAISOMBUN, S. Chemical, Physical and Sensory Properties of Cake Added with Mango Puree. Science and Engineering Connect, Bangkok, Thailand, v. 43, n. 1, p. 79–90, 2020. Disponível em: https://ph04.tci-thaijo.org/index.php/SEC/article/view/10626. Acesso em: 9 jul. 2025.