IANCHYK, M.; NIEMIRICH, A.; VASHEKA, O.; PETRUSHA, O.; POGOZHIKH, N. Effect of banana powder and butter on the formation of the crystalline phase of sugar fondant. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 4, n. 11 (94), p. 35–41, 2018. DOI: 10.15587/1729-4061.2018.140129. Disponível em: https://journals.uran.ua/eejet/article/view/140129. Acesso em: 22 nov. 2024.