IBRAHIM NASIR, M. Effect of sucrose polyesters on crystallization rate of vegetable ghee: solid fat content study. Grasas y Aceites, [S. l.], v. 54, n. 4, p. 339–342, 2003. DOI: 10.3989/gya.2003.v54.i4.218. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/218. Acesso em: 7 feb. 2023.