XU, J. .; LIU, Y. .; OLAJIDE, T. .; LIU, H. .; WENG, X. . The effect of replacing red palm stearin with red palm olein in baked potato cookies. Grasas y Aceites, [S. l.], v. 73, n. 2, p. e456, 2022. DOI: 10.3989/gya.0441211. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1941. Acesso em: 29 sep. 2022.