Exploring sugar reduction in bakery products: Physico-chemical and sensory characterization of biscuits added with natural aromas.

MLA

Medeiros, Cristine da Silva, et al. “Exploring Sugar Reduction in Bakery Products: Physico-Chemical and Sensory Characterization of Biscuits Added with Natural Aromas.” International Journal of Gastronomy & Food Science, vol. 37, Sept. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.ijgfs.2024.100990.

APA

Medeiros, C. da S., Proserpio, C., Bandeira, A. S., Komeroski, M. R., Rios, A. de O., Hagen, M. E. K., Pagliarini, E., & Oliveira, V. R. de. (2024). Exploring sugar reduction in bakery products: Physico-chemical and sensory characterization of biscuits added with natural aromas. International Journal of Gastronomy & Food Science, 37, N.PAG. https://doi.org/10.1016/j.ijgfs.2024.100990

Chicago

Medeiros, Cristine da Silva, Cristina Proserpio, Amanda Soares Bandeira, Marina Rocha Komeroski, Alessandro de Oliveira Rios, Martine Elisabeth Kienzle Hagen, Ella Pagliarini, and Viviani Ruffo de Oliveira. 2024. “Exploring Sugar Reduction in Bakery Products: Physico-Chemical and Sensory Characterization of Biscuits Added with Natural Aromas.” International Journal of Gastronomy & Food Science 37 (September): N.PAG. doi:10.1016/j.ijgfs.2024.100990.