NWACHUKWU, C. A.; NWANEKEZI, . E. C. Physical and Sensory Qualities of Hydrocolloid Treated 80:20 Wheat-Cassava Composite Breads. IPS Journal of Nutrition and Food Science, [S. l.], v. 1, n. 2, p. 6–10, 2022. DOI: 10.54117/ijnfs.v1i2.13. Disponível em: https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/13. Acesso em: 22 dec. 2024.