Effect of the addition of oatmeal and soluble coffee on the sensory characteristics of a typical sweet biscuit. @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 9, n. 2, p. 115–122, 2011. DOI: 10.24054/limentech.v9i2.1548. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/1548. Acesso em: 1 nov. 2025.