LAMUS UVAROVA, M.; BARRERA-ARELLANO, D. Effect of lipophilization on functional properties of palm kernel flour (Elaeis guineensis). Grasas y Aceites, [S. l.], v. 56, n. 1, p. 1–8, 2005. DOI: 10.3989/gya.2005.v56.i1.127. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/127. Acesso em: 12 apr. 2024.