The feasibility of use of sweet potato (ipomoea potatoes l.) flour in the preparation of bakery products. Research, Society and Development, [S. l.], v. 9, n. 10, p. e8199109286, 2020. DOI: 10.33448/rsd-v9i10.9286. Disponível em: https://www.rsdjournal.org/rsd/article/view/9286. Acesso em: 6 dec. 2025.