« The stability of whey protein-stabilized red palm oil emulsion from a rheological perspective ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 46, no. 2 (septembre 1, 2022): 35–49. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/5920.