Armetha, V., Hariyadi, P., Sitanggang, A. B. and Yuliani, S. (2022) “The stability of whey protein-stabilized red palm oil emulsion from a rheological perspective”, The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 46(2), pp. 35-49. doi: https://doi.org/10.35219/foodtechnology.2022.2.03.