Quality, microbiological and sensory properties of “robo” supplemented with orange-fleshed sweet potato flour. Journal of Agriculture and Applied Biotechnology, [S. l.], v. 2, n. 1, p. 1–8, 2023. DOI: 10.52493/j.jaab.2023.1.32. Disponível em: https://glintplus.com/journal/index.php/jaab/article/view/32.. Acesso em: 25 dec. 2024.