KIZZIE-HAYFORD, N. .; AMPOFO-ASIAMA, J. .; ZAHN, S. .; JAROS, D. .; ROHM, H. . Enriching Tiger Nut Milk with Sodium Caseinate and Xanthan Gum Improves the Physical Stability and Consumer Acceptability. Journal of Food Technology Research, [S. l.], v. 8, n. 2, p. 40–49, 2021. DOI: 10.18488/journal.58.2021.82.40.49. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/403. Acesso em: 18 apr. 2024.