Bibliografia

Principal

• Harry T. Lawless, Hildegarde Heymann, (2022) “Sensory evaluation of food” Springer, 2nd Edition, 2022.
• Herbert Stone, Rebecca Bleibaum, Heather Thomas, (2020) “Sensory Evaluation Practices” Academic Press, 5th Edition 2020.
• James F. Steffe (1996) “Rheological Methods in Food Processing Engineering” Freeman Press, East Lansing, 1996.
• M. Anandha Rao, J. A. Lopes da Silva. (2007) “Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing” in M. Anandha Rao “Rheology of Fluid and Semisolid Foods: Principles and applications”, Springer, New York, 2007.

Secundária

Não foi definida bibliografia secundária