Hanáková, Zuzana, František Buňka, Eva Weiserová, and Rahula Janiš. “THE VISCOSITY OF PROCESSED CHEESE SAUCES DEPENDING ON ADDITION TYPE AND CONCENTRATION OF 1-MONOGLYCERIDES”. Potravinarstvo Slovak Journal of Food Sciences 6, no. 2 (March 5, 2012): 23-25. Accessed December 10, 2019. https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/183.