O.O, O. .; DICKSON A, I. . Nutritional, Functional and Sensory Properties of Biscuit Produced from Wheat-Sweet Potato Composite. Journal of Food Technology Research, [S. l.], v. 1, n. 2, p. 111–121, 2014. DOI: 10.18488/journal.58/2014.1.2/58.2.111.121. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/344. Acesso em: 23 nov. 2024.