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 [Internet]. 2024 Jun. 15 [cited 2026 Jun. 4];:28-4. Available from: https://stm.bookpi.org/CPAFS-V8/article/view/14935