YANTY, N. A.; MARIKKAR, J. M.; MISKANDAR, M. S.; VAN BOCKSTAELE, F.; DEWETTINCK, K.; NUSANTORO, B. P. Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties. Grasas y Aceites, [S. l.], v. 68, n. 1, p. e181, 2017. DOI: 10.3989/gya.0813162. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1648. Acesso em: 19 apr. 2024.