1.
Sacón Vera EF, Rivadeneira Vera GF, Dueñas Rivadeneira AA, Alcívar Cedeño UE, Zambrano Rueda JF, López Bello N. EVALUATION OF ELASTICITY AND MECHANICAL PROPERTIES OF BREAD DOUGH MADE WITH REPLACED FLOUR POTATO (IPOMOEA BATATA). sugar_center [Internet]. 2016Dec.1 [cited 2025Jun.4];43(4):8. Available from: http://centroazucar.uclv.edu.cu/index.php/centro_azucar/article/view/159