MORAES, É. A. (2010). Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Chicago Style (17th ed.) CitationMORAES, Érica Aguiar. Sensory Evaluation and Nutritional Value of Cakes Prepared with Whole Flaxseed Flour. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2010.
MLA (9th ed.) CitationMORAES, Érica Aguiar. Sensory Evaluation and Nutritional Value of Cakes Prepared with Whole Flaxseed Flour. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2010.
Warning: These citations may not always be 100% accurate.