@article{nogueira_sehn_rebellato_coutinho_godoy_chang_steel_clerici_2018,  title={Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality},  volume={90},  ISSN={0001-3765},  url={https://doi.org/10.1590/0001-3765201820150804},  DOI={10.1590/0001-3765201820150804},  number={1},  journal={Anais da Academia Brasileira de Ciências},  publisher={Academia Brasileira de Ciências},  author={NOGUEIRA, AMANDA C. and SEHN, GEORGIA A.R. and REBELLATO, ANA PAULA and COUTINHO, JANCLEI P. and GODOY, HELENA T. and CHANG, YOON K. and STEEL, CAROLINE J. and CLERICI, MARIA TERESA P.S.},  year={2018},  month={Mar},  pages={283–293} }