BEAUCHAMP DE CALONI, I. Elaboration, shelf life and quality of dishes prepared with new sweet potato selections. The Journal of Agriculture of the University of Puerto Rico, [S. l.], v. 73, n. 2, p. 127–132, 1989. DOI: 10.46429/jaupr.v73i2.6412. Disponível em: https://revistas.upr.edu/index.php/jaupr/article/view/6412. Acesso em: 28 jan. 2023.