RADCHENKO, A. THEORY AND PRACTICE OF PRODUCING DESSERTS WITH FOAM-LIKE STRUCTURE: MOUSSE TECHNOLOGY UTILIZING WHEAT STARCH. European Science, [S. l.], v. 2, n. sge42-02, p. 1–119, 2025. DOI: 10.30890/2709-2313.2025-42-02-024. Disponível em: https://desymp.promonograph.org/index.php/sge/article/view/sge42-02-024. Acesso em: 16 feb. 2026.