LUANGSAKUL, N.; CHIRALAKSANAKUL, N. The effects of the reduced sugar on macaron quality. International Journal of Agricultural Technology, [S. l.], v. 16, n. 5, p. 1113–1124, 2020. Disponível em: https://li04.tci-thaijo.org/index.php/IJAT/article/view/7299. Acesso em: 18 nov. 2025.