ABERA, A.; MILKESSA, M.; GEBREMEDHIN, H. Proximate Composition and Sensory Properties of Taro (Coloacasia esculenta) and Wheat (Triticum aestivum) Blended Flour Formulated Bread. International Journal of Sciences: Basic and Applied Research (IJSBAR), [S. l.], v. 34, n. 1, p. 126–134, 2017. Disponível em: https://www.gssrr.org/index.php/JournalOfBasicAndApplied/article/view/6678. Acesso em: 8 may. 2024.