ADU, M.; ADOMAKO, C.; ANIM ODOI, S. PROXIMATE AND SENSORY CHARACTERISTICS OF BREAD PRODUCED FROM WHEAT FLOUR AND COCONUT FLOUR. International Journal of Innovation and Development, [S. l.], v. 1, n. 2, 2023. Disponível em: https://ijid.kstu.edu.gh/index.php/ijid/article/view/14. Acesso em: 19 sep. 2024.