TUNNARUT, D. .; PONGSAWATMANIT, R. .; NISHINARI, K. . Characteristics of texture and sucrose release after compression in tapioca starch gels containing sucrose and xanthan gum. Agriculture and Natural Resources, Bangkok, Thailand, v. 57, n. 5, p. 757–766, 2023. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/261500. Acesso em: 5 dec. 2025.