WITCZAK, M.; JAWORSKA, G.; WITCZAK, T. Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 14, p. 774–780, 2020. DOI: 10.5219/1332. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1332. Acesso em: 6 nov. 2024.