SIRIWONGWILAICHAT, P.; KOEDCHAROENPORN, J. Improvement of texture and gel stability of restructured frozen mango pulp by using xanthan gum and locust bean gum. Science, Engineering and Health Studies, [S. l.], v. 13, n. 2, p. 59–72, 2019. DOI: 10.14456/sehs.2019.7. Disponível em: https://li01.tci-thaijo.org/index.php/sehs/article/view/154980. Acesso em: 5 may. 2024.