Prawta Chantaro and Rungnaphar Pongsawatmanit (2010) “Effect of Heating Time on the Quality of Tapioca Starch and Xanthan Gum Mixture”, Agriculture and Natural Resources. Bangkok, Thailand, 44(6), pp. 1183–1190. Available at: https://li01.tci-thaijo.org/index.php/anres/article/view/245100 (Accessed: 19 May 2024).