Dough Development, Texture and Organoleptic of Steamed Bread Addition with Moringa Leaf Flour. Food Science and Technology Journal (Foodscitech), [S. l.], v. 3, n. 1, p. 11–17, 2020. DOI: 10.25139/fst.v0i0.2640. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/2640. Acesso em: 17 jun. 2026.