Preference mappings for gluten-free chocolate cookies: sensory and physical characteristics (2016)
Silva, Tatiane Ferreira da; Silva, Ana Carolina Conti e 
Source: Nutrition & Food Science. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BISCOITOS, CHOCOLATE, DOENÇA CELÍACA, PREFERÊNCIAS ALIMENTARES, TEXTURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 27 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-11-2015-0139NLM
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. 27 ] Available from: https://doi.org/10.1108/NFS-11-2015-0139Vancouver
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. 27 ] Available from: https://doi.org/10.1108/NFS-11-2015-0139
