@article{micheletti_soares_franco_carvalho_candido_santos_novello_2018,  title={The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children},  volume={21},  ISSN={1981-6723},  url={https://doi.org/10.1590/1981-6723.08917},  DOI={10.1590/1981-6723.08917},  journal={Brazilian Journal of Food Technology},  publisher={Instituto de Tecnologia de Alimentos - ITAL},  author={Micheletti, Jéssica and Soares, Jaqueline Machado and Franco, Bruna Callegari and Carvalho, Izabella Renatta Almeida de and Candido, Camila Jordão and Santos, Elisvânia Freitas dos and Novello, Daiana},  year={2018},  pages={e2017089} }