MARIA U. ROSALES-SOTO; CAROLYN F. ROSS; FRANK YOUNCE; JOHN K. FELLMAN; D. SCOTT MATTINSON; KERRY HUBER; JOSEPH R. POWERS. Physico-Chemical and Sensory Evaluation of Cooked Fermented Protein Fortified Cassava (Manihot Esculenta Crantz) Flour. Advances in Food Technology and Nutrition Sciences, [S. l.], v. 2, n. 1, p. 9–18, 2016. DOI: 10.17140/aftnsoj-2-126. Disponível em: https://openventio.us/index.php/AFTNS/article/view/1988. Acesso em: 14 nov. 2026.