KIM, M. J.; KWAK, H. S.; LEE, M. J.; KIM, O.-W.; KIM, H.; KIM, S. S.; JUNG, H. Y. CONSUMER PERCEPTION OF BREAD DEPENDING ON WHEAT ORIGIN IN RELATION TO PHYSICOCHEMICAL CHARACTERISTICS OF WHEAT FLOUR. Emirates Journal of Food and Agriculture, [S. l.], v. 28, n. 9, p. 351–358, 2017. DOI: 10.9755/ejfa.2016-02-133. Disponível em: https://ejfa.me/index.php/journal/article/view/1180. Acesso em: 25 aug. 2026.