WIDJANARKO, S. B. .; IMADUDDIN, A. .; YUNIANTA, Y.; WITOYO, J. E. . Concentration Optimization of Meat, MOCAF (Modified Cassava Flour), and Purified Porang Flour-k-Carrageenan (PPFC) Mixed Hydrocolloid Gel for Restructured Sliced Meat Formula using Response Surface Methodology. Trends in Sciences, Nakhon Si Thammarat, Thailand, v. 20, n. 4, p. 6486, 2023. DOI: 10.48048/tis.2023.6486. Disponível em: https://tis.wu.ac.th/index.php/tis/article/view/6486. Acesso em: 8 apr. 2026.