ПАСІЧНИЙ, В. М.; СТРАШИНСЬКИЙ, І. М.; ФУРСІК, О. П. Investigation of the emulsions based on functional food compositions containing protein. Technology audit and production reserves, [S. l.], v. 3, n. 3(23), p. 51–55, 2015. DOI: 10.15587/2312-8372.2015.44177. Disponível em: https://journals.uran.ua/tarp/article/view/44177. Acesso em: 25 nov. 2024.