ABEBE, A. A.; EWNETU, S. Y.; IBRAHIM, A. M. Sensory Quality of Bread from Germinated Maize (Zea mays L.), Soybean (Glycine max L Merrill) and Moringa (M.stenopetala) Leaf Powder. International Journal of Sciences: Basic and Applied Research (IJSBAR), [S. l.], v. 18, n. 2, p. 143–151, 2014. Disponível em: https://gssrr.org/index.php/JournalOfBasicAndApplied/article/view/3009. Acesso em: 23 jul. 2024.