A Physical and sensorial characteristics of avocado spread added with different types of food hydrocolloids. Indonesian Food Science and Technology Journal, [S. l.], v. 1, n. 2, p. 52-56, 2018. DOI: 10.22437/ifstj.v1i2.6452. Disponível em: https://online-journal.unja.ac.id/ifstj/article/view/6452. Acesso em: 6 jul. 2024.