KUMAR BARAL, P.; AQIB HOSSAIN KHAN, M.; PRINCE MAHMUD, M.; SULTANA, S. Approaches Undertaken for Betterment of Stability and Acceptability of Cooking Soybean Oil. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 54, n. 4, p. 427–434, 2017. DOI: 10.21048/ijnd.2017.54.4.15929. Disponível em: https://www.informaticsjournals.com/index.php/ijnd/article/view/15929. Acesso em: 28 apr. 2024.