Russo, C. B., Sostisso, C. F., Pasqual, I. N., Novelle, D., Dalla Santa, H. S., & Batista, M. G. (2012). Sensory acceptability of the whole wheat and flaxseed (Linum usitatissimum L.) flours-added pizza dough among adolescent customers.
Chicago Style CitationRusso, Camila Bossoni, Caroline Finger Sostisso, Isadora Nogueira Pasqual, Daiana Novelle, Herta Stutz Dalla Santa, and Mateus Gatti Batista. Sensory Acceptability of the Whole Wheat and Flaxseed (Linum Usitatissimum L.) Flours-added Pizza Dough Among Adolescent Customers. 2012.
MLA CitationRusso, Camila Bossoni, et al. Sensory Acceptability of the Whole Wheat and Flaxseed (Linum Usitatissimum L.) Flours-added Pizza Dough Among Adolescent Customers. 2012.
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