SAMAPPITO, J.; THIANGNA, W.; TAROANGRAM, S.; SUPAKOT, P. Physicochemical, lactic acid bacteria survivability and sensory properties of salad dressing with yogurt containing bacterial cellulose from sweet fermented broken black glutinous rice (Khao-Mak). Asia-Pacific Journal of Science and Technology, [S. l.], v. 29, n. 02, p. APST–29, 2024. DOI: 10.14456/apst.2024.28. Disponível em: https://so01.tci-thaijo.org/index.php/APST/article/view/262408. Acesso em: 17 may. 2024.