GERALDO, N. F. Nutritional Assessment of Cakes Developed by Incorporating Partially Defatted Peanut Flour in The Process. Proceeding International Conference on Science and Engineering, [S. l.], v. 4, p. xi-xi, 2021. Disponível em: http://sunankalijaga.org/prosiding/index.php/icse/article/view/610. Acesso em: 15 jan. 2025.