ALEXANDER, K. O. .; CHUKUMA, A. C. .; OJOTU, E. M. . Effect of Incorporating Orange Flesh Sweet Potato Flour, Starch and Non-starch Residue Flour to Wheat on the Quality Characteristics of Cookies. American Scientific Research Journal for Engineering, Technology, and Sciences, [S. l.], v. 77, n. 1, p. 200–219, 2021. Disponível em: https://asrjetsjournal.org/index.php/American_Scientific_Journal/article/view/6718. Acesso em: 27 apr. 2024.