ÁLVARES, V. de S.; REIS, R. C.; SOUZA, J. M. L. de; LAMBERTUCCI, D. M.; SANTIAGO, A. C. C. Ideal concentration of turmeric to be added to artisanal cassava flour according to consumer preference. Food Science and Technology, Campinas, Brasil, v. 44, 2024. DOI: 10.5327/fst.00190 . Disponível em: https://fst.emnuvens.com.br/revista/article/view/190. Acesso em: 18 set. 2024.