HANÁKOVÁ, Z. .; BUŇKA, F. .; WEISEROVÁ, E. .; JANIŠ, R. . The viscosity of processed cheese sauces depending on addition type and concentration of 1-monoglycerides. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 6, n. 2, p. 23–25, 2012. DOI: 10.5219/183. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/183. Acesso em: 22 jul. 2024.