PONGSAWATMANIT, R.; KETJARUT, S.; CHOOSUK, P.; HANUCHAROENKUL, P. Effect of carboxymethyl cellulose on properties of wheat flour-tapioca starch-based batter and fried, battered chicken product. Agriculture and Natural Resources, Bangkok, Thailand, v. 52, n. 6, p. 565–572, 2018. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/230893. Acesso em: 2 may. 2024.