PANYOYAI, N.; SUWANNALERT, P.; SENG, M.; SAIBOONTA, K. Physicochemical and Antioxidant Properties of Ma Khuan Dipping Sauce Thickened by Xanthan Gum. Journal of Food Technology, Siam University, [S. l.], v. 17, n. 2, p. 126–140, 2022. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/255716. Acesso em: 6 may. 2024.