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OMOTAYO, Adedeji Temileye. Chemical composition and organoleptic properties of Cocoyam starch-wheat flour blend noodles. Archives of Food and Nutritional Science, [S. l.], v. 1, n. 2, p. 058–062, 2017. DOI: 10.29328/journal.afns.1001009. Disponível em: https://www.foodscijournal.com/afns/article/view/afns-aid1009. Acesso em: 4 oct. 2025.