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Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Qasem AAA, Shahzad SA, Ababtain IA. Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch. Foods. 2020; 9(7):909. https://doi.org/10.3390/foods9070909

Hussain, Shahzad, Abdellatif A. Mohamed, Mohamed Saleh Alamri, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Syed Ali Shahzad, and Ibrahim A. Ababtain. 2020. "Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch" Foods 9, no. 7: 909. https://doi.org/10.3390/foods9070909

Hussain, S., Mohamed, A. A., Alamri, M. S., Ibraheem, M. A., Qasem, A. A. A., Shahzad, S. A., & Ababtain, I. A. (2020). Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch. Foods, 9(7), 909. https://doi.org/10.3390/foods9070909