KRABOUN, D. Influence of k-carrageenan concentration on some properties of snack from ivy gourd (Coccinia grandis) . Food and Applied Bioscience Journal, [S. l.], v. 9, n. 2, p. 10–21, 2021. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/245424. Acesso em: 30 nov. 2022.