Infl uence of three types of commercial bakery margarineson the organoleptic characteristics of a croissant. @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 8, n. 1, p. 16–23, 2010. DOI: 10.24054/limentech.v8i1.1511. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/1511. Acesso em: 17 oct. 2025.