CORSINI, M. S.; SILVA, M. G.; JORGE, N. Loss in tocopherols and oxidative stability during the frying of frozen cassava chips. Grasas y Aceites, [S. l.], v. 60, n. 1, p. 77–81, 2009. DOI: 10.3989/gya.095307. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/548. Acesso em: 12 apr. 2024.