@article{MORAIS20144,
    title="ELABORAÇÃO E ANÁLISE SENSORIAL DE MASSA DE PIZZA COM FARINHA DE AMÊNDOAS DA CASTANHA DE CAJU",
    journal="Blucher Chemical Engineering Proceedings",
    volume="1",
    number="2",
    pages="3924 - 3930",
    year="2015",
    note="",
    issn="23591757",
    doi="http://dx.doi.org/10.5151/chemeng-cobeq2014-0766-24113-182744",
    url="www.proceedings.blucher.com.br/article-details/elaborao-e-anlise-sensorial-de-massa-de-pizza-com-farinha-de-amndoas-da-castanha-de-caju-17113",
    author="B. A. MORAIS", "L. S. LEMOS", "M. F. IUNES", "S. MIGUEL", "M. C. P. RODRIGUES",
    keywords="",
}