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. Disponível em: https://po.pnuresearchportal.org/ejournal/index.php/apherj/article/view/88. Acesso em: 6 may. 2024.