Effect Of Modified Cassava Flour (MOCAF) Substitution On The Physical And Sensory Quality Of Salt Bread. Community Engagement and Emergence Journal (CEEJ), [S. l.], v. 7, n. 2, p. 1412–1418, 2026. DOI: 10.37385/ceej.v7i2.11775. Disponível em: https://journal.yrpipku.com/index.php/ceej/article/view/11775. Acesso em: 27 jul. 2026.