INCORPORATION OF NATURALLY EXTRACTED COLORS (VEGETABLES) AND ITS PHYSIO-CHEMIAL PROPERTIES ON COOKIES. International Journal of Food and Nutritional Sciences, [S. l.], v. 12, n. 4, p. 727–738, 2023. Disponível em: https://ijfans.org/index.php/Journal/article/view/2833. Acesso em: 16 jul. 2026.