AKESOWAN, Adisak. Quality of Reduced-Fat Chiffon Cakes Prepared with Erythritol-Sucralose as Replacement for Sugar. Pakistan Journal of Nutrition, Pakistan, v. 8, n. 9, p. 1383–1386, 2009. DOI: 10.3923/pjn.2009.1383.1386. Disponível em: https://pjnonline.org/pjn/article/view/1010. Acesso em: 4 sep. 2025.