00747naa a2200229 a 450000100080000000500110000800800410001902400510006010000180011124501380012926000090026730000100027665000230028665300250030965300310033465300230036570000220038870000230041070000190043370000130045277300520046521304302021-03-02       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.jcs.2020.1029382DOI1 aCAYRES, C. A.  aConsumers´ acceptance of optimized gluten-free sorghum-based cakes and their drivers of liking and disliking.h[electronic resource]  c2020  a10 p.  aSensory evaluation  aCheck-all-that-apply  aPregelatinized blend flour  aPurchase intention1 aASCHERI, J. L. R.1 aCOUTO, M. A. P. G.1 aALMEIDA, E. L.1 aMELO, L.  tJournal of Cereal Sciencegv. 93, 102938, 2020.