MEGAHED, M. G. Preparation of sucrose fatty acid esters as food emulsifiers and evaluation of their surface active and emulsification properties. Grasas y Aceites, [S. l.], v. 50, n. 4, p. 280–282, 1999. DOI: 10.3989/gya.1999.v50.i4.668. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/668. Acesso em: 27 apr. 2024.