UDOMRATI, S.; TUNGTRAKUL, P.; LOWITHUN, N.; THIRATHUMTHAVORN, D. Rheological properties of pastes and gels of rice flour with varied amylose contents. Science, Engineering and Health Studies, [S. l.], v. 16, p. 22030007, 2022. DOI: 10.14456/sehs.2022.33. Disponível em: https://li01.tci-thaijo.org/index.php/sehs/article/view/257022. Acesso em: 15 apr. 2024.