KANU, A. N.; OKOGBUE, G.; ONWUSIRIBE, C. S. Effect of Different Improvers on Gluten-Free Cassava Bread For Enhanced Sensory Attributes, Physical Quality and Proximate Composition . Journal of Science, Technology and Innovation Research, [S. l.], v. 1, n. Special-Issue, 2025. DOI: 10.51459/jostir.2025.1.Special-Issue.056. Disponível em: https://jostir.futa.edu.ng/jostir/article/view/56. Acesso em: 11 feb. 2026.