LEELAWAT, B.; MUNDEE, P. Effect of trans-fat free shortening and temperature on the rheological characteristics of pie crust dough and quality of pie crust. Food and Applied Bioscience Journal, [S. l.], v. 2, n. 2, p. 115–125, 2017. DOI: 10.14456/fabj.2014.9. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/77456. Acesso em: 29 aug. 2026.