@article{oliveira_brito_cereda_2019,  title={Establishing a standard for handmade Brazilian cassava flour from Baixada Cuiabana (Mato Grosso, Brazil) to support its processing and sale},  volume={39},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.30117},  DOI={10.1590/fst.30117},  number={3},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={OLIVEIRA, Ozeni Souza de and BRITO, Vitor Hugo dos Santos and CEREDA, Marney Pascoli},  year={2019},  month={Jul},  pages={559–566} }