MORENO QUINTERO, M. E.; CRESPO ZAFRA, L. M.; CURBELO HERNÁNDEZ, C. USE OF DRIED MORINGA POD FLOUR IN COOKIES AND VENEZUELAN CAKES ELABORATION. PART II. Centro Azúcar Journal, [S. l.], v. 48, n. 4, p. 24–32, 2021. Disponível em: http://centroazucar.uclv.edu.cu/index.php/centro_azucar/article/view/675. Acesso em: 22 jul. 2024.