YANG, D.; PHONGSATHA, S.; ZHANG, Q. THE EFFECTS OF BLENDED LEARNING CULINARY ART COURSE ON STUDENTS PERFORMANCE AT GUANGDONG, CHINA. Journal of Education and Innovation, [S. l.], v. 27, n. 3, p. 15–28, 2025. DOI: 10.71185/jeiejournals.v27i3.279176. Disponível em: https://so06.tci-thaijo.org/index.php/edujournal_nu/article/view/279176. Acesso em: 1 oct. 2026.