Substância capaz de reduzir as características higroscópicas dos alimentos e diminuir a tendência de adesão, umas às outras, das partículas individuais (IN 211/2023).
Consultoria e Cursos para Fabricantes de Sorvete
Consultoria e Cursos para Fabricantes de Sorvete
Substância capaz de reduzir as características higroscópicas dos alimentos e diminuir a tendência de adesão, umas às outras, das partículas individuais (IN 211/2023).
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