1. Official methods of analysis of the AOAC international,2005
2. Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt;Bezerril;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2021
3. Preparation of aqueous nanodispersions with annatto (Bixa orellana L) extract using an organic solvent-free and low energy method;Bitencourt;Food Chemistry,2018
4. Food texture and viscosity: Concept and measurement;Bourne,2002
5. Portaria no 359, de 04 de setembro de 1997 (D.O.U 08/09/97,1997