ROSJARIN PRABPREE; RUNGNAPHAR PONGSAWATMANIT. Effect of Tapioca Starch Concentration on Quality and Freeze-Thaw Stability of Fish Sausage. Agriculture and Natural Resources, Bangkok, Thailand, v. 45, n. 2, p. 314–324, 2011. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/245300. Acesso em: 15 may. 2024.