Maia, Monique de Oliveira, Marlene Nunes Damaceno, Renata Chastinet Braga, e Daniele Maria Alves Teixeira Sá. “Natural Thickener in Raw and Cooked Fish-Derived: Microbiological, Physicochemical and Sensorial Acceptance”. Científica 43, no. 3 (julho 8, 2015): 215–220. Acessado março 29, 2024. https://cientifica.dracena.unesp.br/index.php/cientifica/article/view/673.