ENG, H. Y.; MOHD ROZALLI, N. H.; ILIAS, N. N. Physicochemical, Textural, Thermal Properties of Rice Bran Oil Spread as Alternate Shortening for Bakery Products. Advances in Agricultural and Food Research Journal, [S. l.], v. 2, n. 1, 2021. DOI: 10.36877/aafrj.a0000207. Disponível em: https://hh-publisher.com/ojs321/index.php/AAFRJ/article/view/367. Acesso em: 24 nov. 2024.