RUNGNAPHAR PONGSAWATMANIT; NATEE YAKARD; THONGCHAI SUWONSICHON. Effect of Xanthan Gum on the Quality of Syrup Thickened by Modified Starch during Heating and Storage. Agriculture and Natural Resources, Bangkok, Thailand, v. 45, n. 1, p. 128–135, 2011. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/245141. Acesso em: 19 may. 2024.