STANCIU, I. A new mathematical model for the viscosity of vegetable oils based on freely sliding molecules. Grasas y Aceites, [S. l.], v. 70, n. 3, p. e318, 2019. DOI: 10.3989/gya.0824182. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1786. Acesso em: 26 apr. 2024.