FAROOQ, Umer; DI MATTIA, Carla; FAIETA, Marco; FLAMMINII, Federica; PITTIA, Paola. Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles. Italian Journal of Food Science, Singapore, v. 33, n. 4, p. 1–10, 2021. DOI: 10.15586/ijfs.v33i4.2090. Disponível em: https://itjfs.com/index.php/ijfs/article/view/2090. Acesso em: 9 feb. 2025.