DE CALONI, I. B.; CRUZ-CAY, J. R. Elaboration and Evaluation of Typical Puerto Rican Dishes Prepared with Mixtures of Plantain, Cassava and Tanier Flours. The Journal of Agriculture of the University of Puerto Rico, [S. l.], v. 68, n. 1, p. 67–74, 1984. DOI: 10.46429/jaupr.v68i1.7260. Disponível em: Acesso em: 25 may. 2022.