M. C, I.; I. H, C.; J. C, I. Effect of Tuber Sections, Heat Treatment and Rehydration with Process Chemicals on the Physicochemical Properties of Sweet Potato (Ipomoea Batatas L. (Lam)) Flour. Journal of Food Technology Research, [S. l.], v. 6, n. 1, p. 28–36, 2019. DOI: 10.18488/journal.58.2019.61.28.36. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/377. Acesso em: 24 nov. 2024.