Infl uence of yuca starch and corn starch in the sensory characteristics of the bread made with millet (Panicummiliaceum) and wheat fl our (Triticumvulgare). @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 8, n. 1, p. 67–74, 2010. DOI: 10.24054/limentech.v8i1.1517. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/1517. Acesso em: 18 oct. 2025.