Athip Boonsiriwit อ. บ.; Napat Sriwarom น. ศ. Processing of Egg White Pastries (Macaroon) by Using Peanut and Cashew Nut Powder as Almond Powder Replacement. Dusit Thani College Journal, [S. l.], v. 12, n. 2, p. 182–192, 2018. Disponível em: https://so01.tci-thaijo.org/index.php/journaldtc/article/view/125898. Acesso em: 26 may. 2024.