Davoudi, Mahshad; Damroudi, Yasamin; Afsharnia, Reyhane; Vanin, Fernanda Maria 
; Javanmardi, Fardin; Khaneghah, Amin Mousavi
Source: Cereal Chemistry. Unidade: FZEA
Subjects: AÇÚCAR, ADOÇANTES, BOLOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DAVOUDI, Mahshad et al. Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: a systematic review and meta-analysis. Cereal Chemistry, 2022Tradução . . Disponível em: https://doi.org/10.1002/cche.10622. Acesso em: 07 nov. 2024.APA
Davoudi, M., Damroudi, Y., Afsharnia, R., Vanin, F. M., Javanmardi, F., & Khaneghah, A. M. (2022). Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: a systematic review and meta-analysis. Cereal Chemistry. doi:10.1002/cche.10622NLM
Davoudi M, Damroudi Y, Afsharnia R, Vanin FM, Javanmardi F, Khaneghah AM. Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: a systematic review and meta-analysis [Internet]. Cereal Chemistry. 2022 ;[citado 2024 nov. 07 ] Available from: https://doi.org/10.1002/cche.10622Vancouver
Davoudi M, Damroudi Y, Afsharnia R, Vanin FM, Javanmardi F, Khaneghah AM. Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: a systematic review and meta-analysis [Internet]. Cereal Chemistry. 2022 ;[citado 2024 nov. 07 ] Available from: https://doi.org/10.1002/cche.10622
