Yam flour in integral fresh pasta: technological and functional quality assessment. Research, Society and Development, [S. l.], v. 10, n. 2, p. e59310213002, 2021. DOI: 10.33448/rsd-v10i2.13002. Disponível em: https://rsdjournal.org/rsd/article/view/13002. Acesso em: 5 dec. 2025.