SUWAPAT SRIJUNTHONGSIRI; RUNGNAPHAR PONGSAWATMANIT. Effect of Xanthan Gum and pH on Pasting Properties and Freeze-Thaw Stability of Tapioca Starch. Agriculture and Natural Resources, Bangkok, Thailand, v. 40, n. 5, p. 203–208, 2006. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/243949. Acesso em: 27 aug. 2026.