PUNFUJINDA, C. .; PONGPRAJAK, A. .; ANUNVRAPONG, A.; BOUKAEW, S. .; CHUMKAEW, K. . Nutritional properties, bioactive compounds, antioxidant activities, and consumer acceptance of butter cake enhanced with Sangyod rice (Oryza sativa L.) flour. International Journal of Innovative Research and Scientific Studies, [S. l.], v. 8, n. 1, p. 924–938, 2025. DOI: 10.53894/ijirss.v8i1.4469. Disponível em: http://www.ijirss.com/index.php/ijirss/article/view/4469. Acesso em: 18 jun. 2025.