Cite
Consumers' Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten‐ and Lactose‐Free Brownie Using Sensory Methodologies.
MLA
Pio Ávila, Bianca, et al. “Consumers’ Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten‐ and Lactose‐Free Brownie Using Sensory Methodologies.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 84, no. 12, Dec. 2019, pp. 3707–16. EBSCOhost, https://doi.org/10.1111/1750-3841.14845.
APA
Pio Ávila, B., Cardozo, L. O., Alves, G. D., Gularte, M. A., Monks, J., & Elias, M. C. (2019). Consumers’ Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten‐ and Lactose‐Free Brownie Using Sensory Methodologies. Journal of Food Science (John Wiley & Sons, Inc.), 84(12), 3707–3716. https://doi.org/10.1111/1750-3841.14845
Chicago
Pio Ávila, Bianca, Luis Otávio Cardozo, Gabriela Dutra Alves, Márcia Arocha Gularte, Jander Monks, and Moacir Cardoso Elias. 2019. “Consumers’ Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten‐ and Lactose‐Free Brownie Using Sensory Methodologies.” Journal of Food Science (John Wiley & Sons, Inc.) 84 (12): 3707–16. doi:10.1111/1750-3841.14845.