ABDUL RAHIM, R.; HAMID, K. R. A.; AS’ARI, N. A. PHYSICOCHEMICAL AND SENSORY EVALUATION OF GLUTEN-FREE DUMPLING SKINS: IMPACT OF SWEET POTATO AND TAPIOCA FLOUR RATIOS. INTERNATIONAL JOURNAL OF INNOVATION AND INDUSTRIAL REVOLUTION (IJIREV), [S. l.], v. 7, n. 23, p. 128–140, 2025. DOI: 10.35631/IJIREV.723009. Disponível em: https://gaexcellence.com/ijirev/article/view/6571. Acesso em: 28 dec. 2025.