SELVAKUMAR K; ANIBABIYANS ROYP; MADHAN R. EXTRACELLULAR GLYCOLIPIDS FROM SACCHAROMYCES CEREVISIAE AS BIOEMULSIFYING AGENTS IN FOOD PROCESSING. Innovare Journal of Food Sciences, [S. l.], v. 4, n. 1, p. 3–6, 2016. Disponível em: https://journals.innovareacademics.in/index.php/ijfs/article/view/8282. Acesso em: 22 nov. 2024.