STADNYK, I.; BODNARCHUK, O.; KOPYLOVA, K.; PETROV, P.; BAL-PRYLYPKO, L.; NARIZHNYY, S. Modification of the properties of milk-fat emulsions with the phase structure of "oil in water" in the dependence on the mass part of the lipoid and the stabilizing systems. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 15, p. 741–748, 2021. DOI: 10.5219/1389. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1389. Acesso em: 30 may. 2024.