LAHTINEN, S. Transformation of the rheological properties of a soya oil-in-water emulsion as a result of the addition of salt substitutes . Agricultural and Food Science, [S. l.], v. 58, n. 5, p. 209–213, 1986. DOI: 10.23986/afsci.72234. Disponível em: https://journal.fi/afs/article/view/72234. Acesso em: 28 jul. 2024.