CALLIOPE, S.; SLAVUTSKY, A.; SEGURA, N.; SAMMAN, N. Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying. Grasas y Aceites, [S. l.], v. 74, n. 4, p. e529, 2023. DOI: 10.3989/gya.0103231. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2108. Acesso em: 24 feb. 2024.