O.O., A.; C.F., A.; J.B., A.; F., O. Optimization of Proximate and Minerals Compositions of Sweet Potato, Soybean and Rice Bran Composite Flours for Production of Low Glycemic Index Dough Meal. Agriculture and Food Sciences Research, [S. l.], v. 7, n. 1, p. 79–88, 2020. DOI: 10.20448/journal.512.2020.71.79.88. Disponível em: http://asianonlinejournals.com/index.php/AESR/article/view/1643. Acesso em: 28 mar. 2024.