Hanáková, Zuzana, František Buňka, Eva Weiserová, and Rahula Janiš. “The Viscosity of Processed Cheese Sauces Depending on Addition Type and Concentration of 1-Monoglycerides”. Potravinarstvo Slovak Journal of Food Sciences 6, no. 2 (March 5, 2012): 23–25. Accessed November 22, 2024. https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/183.