ЮДІНА, Т. І. Research of thixotropy of emulsion sauce with buttermilk concentrate during storage. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 1, n. 6 (73), p. 61–65, 2015. DOI: 10.15587/1729-4061.2015.38083. Disponível em: https://journals.uran.ua/eejet/article/view/38083. Acesso em: 19 jul. 2024.