The properties of tapioca starch adhesives were improved by cross-linking and the cross-linked adhesive compared with pure tapioca starch and poly(vinyl alcohol) adhesives. The effect of starch ratio, type of PVOH, and adding citric acid were important factors on the cross-linked adhesives. Wood adhesives made from cross-linked PVOH/starch were prepared by PVOH and tapioca starch, using hexamethoxymethyl melamine (HMMM) and citric acid (CA) as a cross-linking agent and catalyst, respectively. The effect of CA, PVOH/starch ratio, and type of PVOH such as medium (M PVOH) and high molecular weight (H PVOH) were investigated. The condition of the cross-linking reaction was 175 degrees C for 15min. The structural properties of cross-linked adhesive were investigated by FT-IR spectroscopy. The results were confirmed in terms of thermal properties with a differential scanning calorimeter (DSC) and the shear strength of the adhesive. The cross-linked adhesive resulted in the increase of T-g and showed good blend compatibility with all of the cross-linked adhesives. The adhesive strength significantly increased when using CA as a catalyst in the cross-linking reaction. The optimum contents of the cross-linked PVOH/starch adhesives were 1:1.8 for M PVOH and 1:0.5 for H PVOH.