CARMONA, J. A.; CORDOBÉS, F.; GUERRERO, A.; MARTÍNEZ, I.; PARTAL, P. Influence of pH and ionic strength on the thermalinduced transitions of egg yolk dispersions. Grasas y Aceites, [S. l.], v. 58, n. 3, p. 289–296, 2007. DOI: 10.3989/gya.2007.v58.i3.185. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/185. Acesso em: 25 jul. 2024.