HWANJI, S.; DAMRONGWATTANA, jittima; KHAENAMKAEW, D. .; DECHOCHAI , U.; CHUNU, C. . CHANDI PRIGKANG: DEVELOPMENT GUIDELINES FOR THE PRODUCT STANDARD OF CURRY PASTE IN COMMUNITY. Journal of Social Science and Cultural, [S. l.], v. 4, n. 2, p. 45–63, 2020. Disponível em: https://so06.tci-thaijo.org/index.php/JSC/article/view/244765. Acesso em: 4 may. 2024.