SUTHEEVES, S.; CHAI-UEA, P.; THIRATHUMTHAVORN, D. IMPACT OF HYDROCOLLOIDS ON THE PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF GLUTEN-FREE INSTANT NOODLES FROM RICE FLOUR AND MUNG BEAN STARCH. Italian Journal of Food Science, Singapore, v. 32, n. 2, 2020. DOI: 10.14674/IJFS-1551. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/1551. Acesso em: 2 oct. 2025.