Identifications of attributes associated with the sensory quality of powdered mixtures for desserts. Ciencia y Tecnología de Alimentos, [S. l.], v. 35, n. 1, p. 57–67, 2025. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/781. Acesso em: 25 aug. 2025.