Root and tuber flours to improve nutritional quality in instant noodles. Research, Society and Development, [S. l.], v. 10, n. 4, p. e23610414086, 2021. DOI: 10.33448/rsd-v10i4.14086. Disponível em: https://rsdjournal.org/rsd/article/view/14086. Acesso em: 5 dec. 2025.