LLORENTE-ROMERO, Zulema; CERDA, Edwin F. Development and technological perspectives of low-sugar gelled fruit creams. Journal of Food Science and Gastronomy, [S. l.], v. 3, n. 2, p. 30–43, 2025. DOI: 10.5281/zenodo.16741130. Disponível em: https://journal.publiseditorial.com/index.php/jfsg/article/view/114. Acesso em: 18 aug. 2025.