PULIGUNDLA, P.; CHO, Y.-H.; LEE, Y.-T. PHYSICOCHEMICAL AND SENSORY PROPERTIES OF REDUCED-FAT MAYONNAISE FORMULATIONS PREPARED WITH RICE STARCH AND STARCH-GUM MIXTURES. Emirates Journal of Food and Agriculture, [S. l.], v. 27, n. 6, p. 463–468, 2015. DOI: 10.9755/ejfa.2015.04.081. Disponível em: https://ejfa.me/index.php/journal/article/view/708. Acesso em: 19 sep. 2025.