ALITEG, A. M. Use and Acceptability of Kamote, Saluyot, Malunggay and Cacao in the Preparation of Chiffon Cake. Asia Pacific Higher Education Research Journal (APHERJ), [S. l.], v. 2, n. 1, 2015. DOI: 10.56278/apherj.v2i1.88. Disponível em: https://po.pnuresearchportal.org/ejournal/index.php/apherj/article/view/88. Acesso em: 21 nov. 2024.