AL-KHAFAJE, A. S.; AL-SAADI, J. M. S. Modification of citric acid on whey proteins: a novel approach to modify functional properties and reduce oil content in potato strips. International Journal of Nutrology, [S. l.], v. 19, n. S3, 2026. DOI: 10.54448/ijn26S316. Disponível em: https://ijn.zotarellifilhoscientificworks.com/index.php/ijn/article/view/596. Acesso em: 1 aug. 2026.