Use of agar and carrageenan in the preparation of 3D carved gelatins. Ciencia y Tecnología de Alimentos, [S. l.], v. 32, n. 1, p. 14–19, 2022. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/352. Acesso em: 6 oct. 2025.