BOONDITSATAPORN, L.; VATTHANAKUL, S. Effect of carboxymethylcellulose and xanthan gum on the physicochemical and sensory properties of passion fruit topping sauces. International Journal of Agricultural Technology, [S. l.], v. 18, n. 1, p. 35–48, 2022. Disponível em: https://li04.tci-thaijo.org/index.php/IJAT/article/view/6533. Acesso em: 16 aug. 2025.