[1]
R. A. Savelli, T. S. Padua, J. H. Dobrzycki, and J. Cal-Vidal, “Textural and microstructural analyses of french bread containing sweet potato flour”, PAB, vol. 30, no. 3, pp. 395–400, Mar. 1995, doi: 10.1590/S1678-3921.pab1995.v30.4320.