ORGANOLEPTIC ACCEPTABILITY AND GLYCAEMIC RESPONSE OF BISCUITS PREPARED USING STEVIA REBAUDIANA. International Journal of Food and Nutritional Sciences, [S. l.], v. 5, n. 3, p. 31–36, 2016. Disponível em: https://ijfans.org/index.php/Journal/article/view/407. Acesso em: 9 sep. 2026.