PUNCHUKLANG, K.; PUNCHUKLANG, A. Effect of Xanthan Gum and Processing on Shelf Life Extension of Karamae: Karamae Maeparkong, Phatthalung. Recent Science and Technology, Songkhla, Thailand, v. 15, n. 1, p. 165–181, 2023. Disponível em: https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/248612. Acesso em: 17 sep. 2026.