MÁRQUEZ, A. L.; PALAZOLO, G. G.; WAGNER, J. R. Cream-like emulsions prepared with soybean milk: Effect of controlled stirring on rheological behaviour. Grasas y Aceites, [S. l.], v. 56, n. 2, p. 89–95, 2005. DOI: 10.3989/gya.2005.v56.i2.115. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/115. Acesso em: 24 apr. 2024.