MARCÍA FUENTES, J.; CHAVARRÍA CARRIÓN, L.; ZUMBADO, H. Analysis of the process of yuca flour, on the sensory and nutritional properties of the casabe (Professional paper). Nexo Scientific Journal, [S. l.], v. 32, n. 01, p. 88–93, 2019. DOI: 10.5377/nexo.v32i01.7992. Disponível em: https://camjol.info/index.php/NEXO/article/view/7992. Acesso em: 18 jul. 2024.