L. V. ZAITSEVA; Y. A. USKOVA; M. A. PESTEREV. The Potential Use of Cavitation Technology in the Production of Fondant Sweets. Current Perspectives in Agriculture and Food Science Vol. 3, [S. l.], p. 141–155, 2023. DOI: 10.9734/bpi/cpafs/v3/5173C. Disponível em: https://stm.bookpi.org/CPAFS-V3/article/view/10241. Acesso em: 22 jul. 2026.