1. Effect of pretreatments and drying temperatures on sweet potato flour;Ahmed M.;International Journal of Food Science & Technology,2010
2. Gelatinization of corn grits by roll-and extrusion-cooking;Anderson R. A.;Cereal Science Today,1969
3. Official methods of analysis of AOAC International,2012
4. Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp;Bastos G. M.;LWT - Food Science and Technology,2016
5. Physical, microbiological and sensory quality of gluten-free biscuits of rice flour and potato pulp recovered from the effluent of fries processing;Batista J. E. R.;Journal of Food and Nutrition Research,2016