ABERA, Alemayehu; MILKESSA, Meskerem; GEBREMEDHIN, Hailay. Proximate Composition and Sensory Properties of Taro (Coloacasia esculenta) and Wheat (Triticum aestivum) Blended Flour Formulated Bread. International Journal of Sciences: Basic and Applied Research (IJSBAR), Jordan, v. 34, n. 1, p. 126–134, 2017. Disponível em: https://gssrr.org/JournalOfBasicAndApplied/article/view/6678. Acesso em: 18 sep. 2025.