WONGPRASERT, T.; SUPPAVORASATIT, I. Influence of Textural Modification of Gel Food by Hydrocolloids to Flavor Perception. Journal of Food Technology, Siam University, [S. l.], v. 14, n. 2, p. 95–107, 2019. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/192787. Acesso em: 19 mar. 2024.