Franco, José María, Antonio Guerrero, and Críspulo Gallegos. “Influence of Oil and Emulsifier Concentrations on the Rheological Properties of Oil-in-Water Salad Dressing Food Emulsions”. Grasas y Aceites 46, no. 2 (April 30, 1995): 108–114. Accessed March 28, 2024. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/912.