CHANDRASEKHAR, U. Rheology and Texture in Food Quality. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 17, n. 3, p. 107–108, 1980. Disponível em: https://www.informaticsjournals.com/index.php/ijnd/article/view/12625. Acesso em: 7 may. 2024.