Gama Netto, G. (2022). Study of the effect of induced crystallization of lactose and manufacturing technology on the physicochemical, colorimetric, textural and rheological characteristics of dulce de leche.
Referência de acordo com a norma ChicagoGama Netto, Gabriel. Study of the Effect of Induced Crystallization of Lactose and Manufacturing Technology On the Physicochemical, Colorimetric, Textural and Rheological Characteristics of Dulce De Leche. 2022.
Referência de acordo com a norma MLAGama Netto, Gabriel. Study of the Effect of Induced Crystallization of Lactose and Manufacturing Technology On the Physicochemical, Colorimetric, Textural and Rheological Characteristics of Dulce De Leche. 2022.
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