EXTRACTION AND PHYSICOCHEMICAL CHARACTERIZATIONS OF VEGETABLE PECTINS AS A FOOD INGREDIENT IN CREAMY SALAD DRESSING. International Journal of Food and Nutritional Sciences, [S. l.], v. 8, n. 2, p. 08–16, 2019. Disponível em: https://ijfans.org/index.php/Journal/article/view/731. Acesso em: 9 sep. 2026.