TUNNARUT, D. .; NOPWINYUWONG, A. .; TANAKAMOLPRADIT, T. . Quality improvement of plant-based patty using methylcellulose, κ-carrageenan and xanthan gum. Journal of Current Science and Technology, [S. l.], v. 12, n. 2, p. 327–335, 2022. Disponível em: https://ph04.tci-thaijo.org/index.php/JCST/article/view/298. Acesso em: 21 apr. 2025.