SELVAKUMAR K, ANIBABIYANS ROYP, and MADHAN R. “EXTRACELLULAR GLYCOLIPIDS FROM SACCHAROMYCES CEREVISIAE AS BIOEMULSIFYING AGENTS IN FOOD PROCESSING”. Innovare Journal of Food Sciences 4, no. 1 (January 1, 2016): 3–6. Accessed October 18, 2021. https://innovareacademics.in/journals/index.php/ijfs/article/view/8282.