Effect of Taro Starch-Hydrocolloids Mixture as a Functional Ingredient on the Quality of Milk Dessert. Journal of Basic & Applied Sciences, [S. l.], v. 11, p. 255–260, 2015. DOI: 10.6000/1927-5129.2015.11.36. Disponível em: https://setpublisher.com/index.php/jbas/article/view/1304. Acesso em: 20 apr. 2026.