EFFECT OF HYDROCOLLOIDS COATING ON THE QUALITY ATTRIBUTES OF TARO CHIPS. International Journal of Food and Nutritional Sciences, [S. l.], v. 3, n. 6, p. 149–154, 2014. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/255. Acesso em: 13 aug. 2026.