MANAKLA, S. Effects of xanthan gum on physicochemical and sensory properties in black sesame spreads. Food and Applied Bioscience Journal, [S. l.], v. 7, n. 3, p. 41–52, 2019. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/208648. Acesso em: 1 may. 2024.