Preference mappings for gluten-free chocolate cookies: sensory and physical characteristics (2016)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1108/NFS-11-2015-0139
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; BISCOITOS; CHOCOLATE; DOENÇA CELÍACA; PREFERÊNCIAS ALIMENTARES; TEXTURA
- Keywords: Farinha de arroz; Farinha de soja integral; Fécula de mandioca
- Language: Inglês
- Imprenta:
- Source:
- Título: Nutrition & Food Science
- ISSN: 0034-6659
- Volume/Número/Paginação/Ano: v. 46, n. 3, p. 374-387, 2016
- Status:
- Artigo possui versão em acesso aberto em repositório (Green Open Access)
- Versão do Documento:
- Versão submetida (Pré-print)
- Acessar versão aberta:
-
ABNT
SILVA, Tatiane Ferreira da e SILVA, Ana Carolina Conti e. Preference mappings for gluten-free chocolate cookies: sensory and physical characteristics. Nutrition & Food Science, v. 46, n. 3, p. 374-387, 2016Tradução . . Disponível em: https://doi.org/10.1108/NFS-11-2015-0139. Acesso em: 14 abr. 2026. -
APA
Silva, T. F. da, & Silva, A. C. C. e. (2016). Preference mappings for gluten-free chocolate cookies: sensory and physical characteristics. Nutrition & Food Science, 46( 3), 374-387. doi:10.1108/NFS-11-2015-0139 -
NLM
Silva TF da, Silva ACC e. Preference mappings for gluten-free chocolate cookies: sensory and physical characteristics [Internet]. Nutrition & Food Science. 2016 ; 46( 3): 374-387.[citado 2026 abr. 14 ] Available from: https://doi.org/10.1108/NFS-11-2015-0139 -
Vancouver
Silva TF da, Silva ACC e. Preference mappings for gluten-free chocolate cookies: sensory and physical characteristics [Internet]. Nutrition & Food Science. 2016 ; 46( 3): 374-387.[citado 2026 abr. 14 ] Available from: https://doi.org/10.1108/NFS-11-2015-0139 - Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
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