[1]
Souza-Borges, P.K. et al. 2013. Chemical, physical and sensory properties of orange cakes and breads with addition of inulin and oligofructose. Semina: Ciências Agrárias. 34, 6 (Dec. 2013), 2837–2846. DOI:https://doi.org/10.5433/1679-0359.2013v34n6p2837.