@article{francisquini_pereira_pinto_carvalho_perrone_silva_2019,  title={Evolution of soluble solid content and evaporation rate curves during the manufacture of <i>dulce de leche</i> (dl)},  volume={39},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.26617},  DOI={10.1590/fst.26617},  number={1},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={FRANCISQUINI, Júlia d’Almeida and PEREIRA, João Pablo Fortes and PINTO, Michele da Silva and CARVALHO, Antônio Fernandes and PERRONE, Ítalo Tuler and SILVA, Paulo Henrique da Fonseca da},  year={2019},  month={Jan},  pages={78–82} }