Volpini-Rapina, Larissa Fernanda; Sokei, Fabiana Ruriko; Silva, Ana Carolina Conti e 
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BOLOS, LARANJA, PREFERÊNCIAS ALIMENTARES
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VOLPINI-RAPINA, Larissa Fernanda e SOKEI, Fabiana Ruriko e SILVA, Ana Carolina Conti e. Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose. LWT - Food Science and Technology, v. 48, n. 1, p. 37-42, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.03.008. Acesso em: 15 maio 2024.APA
Volpini-Rapina, L. F., Sokei, F. R., & Silva, A. C. C. e. (2012). Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose. LWT - Food Science and Technology, 48( 1), 37-42. doi:10.1016/j.lwt.2012.03.008NLM
Volpini-Rapina LF, Sokei FR, Silva ACC e. Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose [Internet]. LWT - Food Science and Technology. 2012 ; 48( 1): 37-42.[citado 2024 maio 15 ] Available from: https://doi.org/10.1016/j.lwt.2012.03.008Vancouver
Volpini-Rapina LF, Sokei FR, Silva ACC e. Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose [Internet]. LWT - Food Science and Technology. 2012 ; 48( 1): 37-42.[citado 2024 maio 15 ] Available from: https://doi.org/10.1016/j.lwt.2012.03.008
