DIEP, Kim Quyen. Effects of ingredients on physical and sensitive value of taro biscuits. Dong Thap University Journal of Science, [S. l.], v. 13, n. 2, p. 58–64, 2024. DOI: 10.52714/dthu.13.2.2024.1234. Disponível em: https://dthujs.vn/index.php/dthujs/article/view/840. Acesso em: 11 may. 2024.