SARI, B. W.; HAYUNINGTYAS, A.; JITPHONGSAIKUL, P. .; CHHERTI, V. .; HAMAD, A. . Effects of Emulsifier Type and Ingredient on the Foam Stability of Meringue. Research in Chemical Engineering, [S. l.], v. 1, n. 2, p. 64–69, 2022. DOI: 10.30595/rice.v1i2.23. Disponível em: https://ejournal.ump.ac.id/rice/article/view/23. Acesso em: 21 jan. 2026.