Sensorial analysis of gluten and lactose free muffins with reduced phenylalanin content. Research, Society and Development, [S. l.], v. 9, n. 12, p. e37791211126, 2020. DOI: 10.33448/rsd-v9i12.11126. Disponível em: https://www.rsdjournal.org/rsd/article/view/11126. Acesso em: 6 dec. 2025.