Effect of lactase, transglutaminase and temperature on ice cream crystal by a response surface methodology approach. Research, Society and Development, [S. l.], v. 9, n. 11, p. e72191110138, 2020. DOI: 10.33448/rsd-v9i11.10138. Disponível em: https://www.rsdjournal.org/rsd/article/view/10138. Acesso em: 17 dec. 2025.