Source: Cereal Chemistry. Unidade: FSP
Subjects: GIMNOSPERMAS (PROPRIEDADES FÍSICAS), ANÁLISE SENSORIAL DE ALIMENTOS, FARINHAS, GORDURAS NA DIETA (AVALIAÇÃO)
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ABNT
CAPRILES, Vanessa Dias et al. Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour. Cereal Chemistry, v. 85, n. 5, p. 614-618, 2008Tradução . . Acesso em: 17 fev. 2026.APA
Capriles, V. D., Almeida, E. L., Ferreira, R. E., Arêas, J. A. G., Steel, C. J., & Chang, Y. K. (2008). Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour. Cereal Chemistry, 85( 5), 614-618.NLM
Capriles VD, Almeida EL, Ferreira RE, Arêas JAG, Steel CJ, Chang YK. Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour. Cereal Chemistry. 2008 ; 85( 5): 614-618.[citado 2026 fev. 17 ]Vancouver
Capriles VD, Almeida EL, Ferreira RE, Arêas JAG, Steel CJ, Chang YK. Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour. Cereal Chemistry. 2008 ; 85( 5): 614-618.[citado 2026 fev. 17 ]
