1.
Franco JM, Guerrero A, Gallegos C. Influence of oil and emulsifier concentrations on the rheological properties of oil-in-water salad dressing food emulsions. Grasas aceites [Internet]. 1995Apr.30 [cited 2024Apr.27];46(2):108-14. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/912