Effect of partial substitution of wheat flour by pituca (Colocasia esculenta) puree on the quality of French type bread. Agroindustrial Science, [S. l.], v. 13, n. 1, p. 23–31, 2023. DOI: 10.17268/agroind.sci.2023.01.03. Disponível em: https://revistas.unitru.edu.pe/index.php/agroindscience/article/view/5203. Acesso em: 19 jul. 2026.