SONG, K. Y.; O, H.; JOUNG, K. Y.; SHIN, S. Y.; KIM, Y. S. EFFECTS OF BASIL (OCIMUM BASILICUM L.) SEED MUCILAGE SUBSTITUTED FOR FAT SOURCE IN SPONGE CAKE: PHYSICOCHEMICAL, STRUCTURAL, AND RETROGRADATION PROPERTIES. Italian Journal of Food Science, Singapore, v. 29, n. 4, 2017. DOI: 10.14674/IJFS-784. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/784. Acesso em: 31 may. 2026.