António Paulo Machine, Armando Abel Massingue, Simião Gabriel Balane, and 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”, CPAFS-V8, pp. 28–48, Jun. 2024.