Consumer acceptance of eggless cake made with green coconut pulp foam (2011)
Source: Program Booklet. Conference titles: Pangborn Sensory Science Symposium. Unidade: FZEA
Subjects: PRODUTOS DA PANIFICAÇÃO, COCO, ANÁLISE SENSORIAL DE ALIMENTOS
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DITCHFIELD, Cynthia et al. Consumer acceptance of eggless cake made with green coconut pulp foam. 2011, Anais.. New York: Elsevier, 2011. . Acesso em: 07 nov. 2024.APA
Ditchfield, C., Nicoletti, G., Makishi, F., Gabas, A. L., & Monterrey-Quintero, E. S. (2011). Consumer acceptance of eggless cake made with green coconut pulp foam. In Program Booklet. New York: Elsevier.NLM
Ditchfield C, Nicoletti G, Makishi F, Gabas AL, Monterrey-Quintero ES. Consumer acceptance of eggless cake made with green coconut pulp foam. Program Booklet. 2011 ;[citado 2024 nov. 07 ]Vancouver
Ditchfield C, Nicoletti G, Makishi F, Gabas AL, Monterrey-Quintero ES. Consumer acceptance of eggless cake made with green coconut pulp foam. Program Booklet. 2011 ;[citado 2024 nov. 07 ]
