N.J.T, E.; A.E, U.; S.C, A. Proximate and Sensory Properties of Moi-Moi Developed from Cowpea and Avocado Pear Seed Flour Blends. Journal of Food Technology Research, [S. l.], v. 7, n. 2, p. 136–143, 2020. DOI: 10.18488/journal.58.2020.72.136.143. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/391. Acesso em: 23 nov. 2024.