A. . Volz Ortolan, K. . Kruger Carvalho Eing, M. . Marques Romeiro Santos, C. . Jordão Candido, E. . Freitas dos Santos, and D. . Novello, “Baru flour in cupcakes: physico-chemical and sensory characterization among children: DOI: 10.15343/0104-7809.20164002”, Mundo Saude, vol. 40, no. 2, pp. 213–220, Apr. 2016.