NGENCHAIROJ, K. .; KUSUMP, S. Physical characteristics of low-dairy, partial sucrose-substituted rice ice cream using young rice grain flour . International Journal of Agricultural Technology, [S. l.], v. 21, n. 3, p. 1029–1042, 2025. DOI: 10.63369/ijat.2025.21.3.1029-1042. Disponível em: https://li04.tci-thaijo.org/index.php/IJAT/article/view/2748. Acesso em: 24 may. 2025.