ARIYAPRAKAI, S. Freeze-Thaw Stability of Food Emulsions. Food and Applied Bioscience Journal, [S. l.], v. 6, n. 1, p. 18–27, 2017. DOI: 10.14456/fabj.2018.2. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/85464. Acesso em: 5 may. 2024.