Bengoechea, C., A. Romero, F. Cordobés, and A. Guerrero. “Rheological and Microstructural Study of Concentrated Sunflower Oil in Water Emulsions Stabilized by Food Proteins”. Grasas y Aceites 59, no. 1 (March 30, 2008): 62–68. Accessed April 19, 2024. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/492.