FREDY, C.-S. .; MEDINA, W. T. .; GORDILLO, O. A. C. .; SÁNCHEZ, I. C. .; CASTILLA, N. L. H. .; CHIRE-FAJARDO, G. .; PERALTA, M. O. U. . Effect Of Formulation On The Fluffiness And Volume Of A Commercial Cake Premix In Relation To Its Acceptability. Migration Letters, London, UK, v. 21, n. S5, p. 2101–2118, 2024. DOI: 10.59670/ml.v20iS5.8586. Disponível em: https://migrationletters.com/index.php/ml/article/view/8586. Acesso em: 27 jul. 2024.