TOLEDO, O.; TOTOSAUS, A. Raw and cooked meat emulsion stability as affected by starches determined by principal component analysis. Emirates Journal of Food and Agriculture, [S. l.], v. 32, n. 11, p. 786–794, 2020. DOI: 10.9755/ejfa.2020.v32.i11.2189. Disponível em: https://ejfa.me/index.php/journal/article/view/2189. Acesso em: 26 apr. 2024.