NEPOTE, V.; MESTRALLET, M. G.; OLMEDO, R. H.; RYAN, L. C.; CONCI, S.; GROSSO, N. R. Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups. Grasas y Aceites, [S. l.], v. 59, n. 2, p. 174–181, 2008. DOI: 10.3989/gya.2008.v59.i2.507. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/507. Acesso em: 20 apr. 2024.