Effect of mixtures of xanthan gum, modified starch and carrageenan on the apparent viscosity and general acceptability of milk pasteurized flavored whit alkaline cocoa. Agroindustrial Science, [S. l.], v. 12, n. 2, p. 207–213, 2022. DOI: 10.17268/agroind.sci.2022.02.11. Disponível em: https://revistas.unitru.edu.pe/index.php/agroindscience/article/view/4678. Acesso em: 18 jul. 2026.