PRAWTA CHANTARO; RUNGNAPHAR PONGSAWATMANIT. Effect of Heating Time on the Quality of Tapioca Starch and Xanthan Gum Mixture. Agriculture and Natural Resources, Bangkok, Thailand, v. 44, n. 6, p. 1183–1190, 2010. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/245100. Acesso em: 19 may. 2024.