KUMBÁR, V. .; NEDOMOVÁ, Šárka .; PYTEL, R. .; KILIÁN, L. .; BUCHAR, J. . Study of rheology and friction factor of natural food hydrocolloid gels. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 11, n. 1, p. 203–209, 2017. DOI: 10.5219/735. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/735. Acesso em: 26 sep. 2022.