Proximate Composition and Sensory Qualities of Snacks Produced from Breadfruit Flour. Global Journal of Science Frontier Research, [S. l.], v. 12, n. C7, p. 1–8, 2012. Disponível em: https://www.journalofscience.org/index.php/GJSFR/article/view/472. Acesso em: 14 aug. 2026.