MORENO QUINTERO, M. E.; CRESPO ZAFRA, L. M.; CURBELO HERNÁNDEZ, C. USE OF DRIED MORINGA POD FLOUR IN COOKIES AND VENEZUELAN CAKES ELABORATION. PART I. Centro Azúcar Journal, [S. l.], v. 48, n. 3, p. 62–74, 2021. Disponível em: http://centroazucar.uclv.edu.cu/index.php/centro_azucar/article/view/667. Acesso em: 7 jun. 2025.