ALIMI, J. P.; AHEMEN, S. A.; ALIMI, J. O.; AJISAFE, S. S.; OKE, O. A. Sensory and Microstructural Properties of Cakes Made with Flour from Low Postharvest Physiologically Deteriorated Cassava. Journal of Food Industry, [S. l.], v. 6, n. 1, p. 46–58, 2024. DOI: 10.5296/jfi.v6i1.20682. Disponível em: https://macrojournal.org/index.php/jfi/article/view/1967. Acesso em: 21 nov. 2024.