Elaboration and characterization by temporal dominance of sensations of added cake of crioulo bean. Research, Society and Development, [S. l.], v. 9, n. 11, p. e99091110777, 2020. DOI: 10.33448/rsd-v9i11.10777. Disponível em: https://www.rsdjournal.org/rsd/article/view/10777. Acesso em: 17 dec. 2025.