[1]
de Melo Toledo Barroso, A.B. and dos Santos Vilar, J. 2021. Elaboration and sensorial analysis of gnocchi of green breadfruit (Artocarpus altilis) biomass. HU Revista. 47, (Aug. 2021), 1–8. DOI:https://doi.org/10.34019/1982-8047.2021.v47.32841.