PEETITUNGWONG, S.; CHONMANAWAT, M.; SANTIWATTANA, P.; SIRISUKPORNCHAI, T.; KAEWSAAD, T.; THEPRUGSA, P. The usage of rice bran flour and pea protein in pork patties and pork meatballs. International Journal of Agricultural Technology, [S. l.], v. 16, n. 2, p. 329–338, 2020. Disponível em: https://li04.tci-thaijo.org/index.php/IJAT/article/view/6513. Acesso em: 11 sep. 2025.