SENANAYAKE, C. M.; NAYANAKANTHI, T.; SIRANJIV, P. Development of an Edible Coating from Okra Mucilage to Preserve the Crispiness in Soft Dough Biscuits Upon Storage. Advances in Technology, [S. l.], v. 1, n. 2, p. 307–320, 2021. DOI: 10.31357/ait.v1i2.4881. Disponível em: https://journals.sjp.ac.lk/index.php/ait/article/view/4881. Acesso em: 21 nov. 2024.