The Use of Edible Flowers in Human Food: Sensory Analysis of Preparations (2018)
Source: International Journal of Food Engineering. Unidade: FSP
Subjects: CULINÁRIA, PLANTAS COMESTÍVEIS, COMPORTAMENTO ALIMENTAR, AVALIAÇÃO NUTRICIONAL
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SIMONI, Natália Koren et al. The Use of Edible Flowers in Human Food: Sensory Analysis of Preparations. International Journal of Food Engineering, v. 4, n. 2, p. 140-143, 2018Tradução . . Disponível em: https://doi.org/10.18178/ijfe.4.2.140-143. Acesso em: 10 nov. 2024.APA
Simoni, N. K., Santos, F. F., Andrade, T. A., Villavicencio, A. L. C. H., & Pinto e Silva, M. E. M. (2018). The Use of Edible Flowers in Human Food: Sensory Analysis of Preparations. International Journal of Food Engineering, 4( 2), 140-143. doi:10.18178/ijfe.4.2.140-143NLM
Simoni NK, Santos FF, Andrade TA, Villavicencio ALCH, Pinto e Silva MEM. The Use of Edible Flowers in Human Food: Sensory Analysis of Preparations [Internet]. International Journal of Food Engineering. 2018 ;4( 2): 140-143.[citado 2024 nov. 10 ] Available from: https://doi.org/10.18178/ijfe.4.2.140-143Vancouver
Simoni NK, Santos FF, Andrade TA, Villavicencio ALCH, Pinto e Silva MEM. The Use of Edible Flowers in Human Food: Sensory Analysis of Preparations [Internet]. International Journal of Food Engineering. 2018 ;4( 2): 140-143.[citado 2024 nov. 10 ] Available from: https://doi.org/10.18178/ijfe.4.2.140-143
