HONGPAN, N.; RATTANADARACHOK, P.; KALAWONG, S. The Effects of Using Pregelatinized Red Jasmine Rice Flour as a Substitute for Wheat Flour on the Quality of Sponge Cupcakes. Asian Health, Science and Technology Reports, [S. l.], v. 33, n. 1, p. Article 3372, 2025. DOI: 10.69650/ahstr.2025.3372. Disponível em: https://ph03.tci-thaijo.org/index.php/ahstr/article/view/3372. Acesso em: 15 sep. 2026.