AKINYEMI, O. O. .; BLESSING, T. O. .; OLAYIWOLA, A. S. . Anti-Oxidative and Sensory Properties of Rice Cooked with Thaumatoccoccus Danielli Leaf Extracts . Journal of Nutrients, [S. l.], v. 8, n. 1, p. 1–8, 2022. DOI: 10.18488/87.v8i1.3141. Disponível em: https://archive.conscientiabeam.com/index.php/87/article/view/3141. Acesso em: 21 nov. 2024.