SILVA, E.M.M. da, ROSSINI, A.F. and CARVALHO, J.L.V. de, 2016. Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato . Bioscience Journal [online], vol. 32, no. 1, pp. 81–88. [Accessed23 November 2024]. DOI 10.14393/BJ-v32n1a2016-29598. Available from: https://seer.ufu.br/index.php/biosciencejournal/article/view/29598.