António Paulo MACHINE; Armando Abel MASSINGUE; Simião Gabriel BALANE; Egas José ARMANDO. Enhancing Bread Quality: Investigating the Physicochemical and Sensory Properties of Bread with Sweet Potato Flour and Okra Hydrocolloids as Substitutes for Wheat Flour. Current Perspectives in Agriculture and Food Science Vol. 8, [S. l.], p. 28–48, 2024. DOI: 10.9734/bpi/cpafs/v8/3766G. Disponível em: https://stm.bookpi.org/CPAFS-V8/article/view/14935. Acesso em: 29 jul. 2026.