ALJUMAYI, Huda. Enhancing the physicochemical properties and oxidative stability of wheat germ oil by blending with local and imported buffalo (Bubalus bubalis) butter fats. Italian Journal of Food Science, Singapore, v. 37, n. 2, p. 107–133, 2025. DOI: 10.15586/ijfs.v37i2.2972. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/2972. Acesso em: 13 feb. 2026.