Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil. Italian Journal of Food Science, Singapore, v. 27, n. 4, p. 476–486, 2015. DOI: 10.14674/1120-1770/ijfs.v380. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/380. Acesso em: 30 apr. 2026.