LIAOTRAKOON, W.; LIAOTRAKOON, V. Effect of Acid Modification and Pre-gelatinization Methods on Physicochemical Properties of Water Chestnut Flour. Journal of Food Technology, Siam University, [S. l.], v. 15, n. 2, p. 82–95, 2020. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/240471. Acesso em: 25 apr. 2024.