G. SAHA; D. K. BHATTACHARYYA; M. GHOSH. Modification of Composition and Properties of Blend of Soyphospholipid and Coconut oil by Enzymatic Interesterification for Better Food Use. Current Perspectives on Chemical Sciences Vol. 8, [S. l.], p. 13–21, 2021. DOI: 10.9734/bpi/cpcs/v8/6547D. Disponível em: https://stm.bookpi.org/CPCS-V8/article/view/380. Acesso em: 4 jun. 2026.