Influence of different carrageenans on the particle size of dulce de leche for confectionery. Research, Society and Development, [S. l.], v. 11, n. 5, p. e59911527991, 2022. DOI: 10.33448/rsd-v11i5.27991. Disponível em: https://www.rsdjournal.org/rsd/article/view/27991. Acesso em: 15 dec. 2025.