1.
Bagulho A, Monho A, Almeida AS, Costa R, Moreira J, Pais I, Scotti P, Coutinho J, Maçãs B. TECHNOLOGICAL VALUE OF BLENDS (BREAD WHEAT FLOUR AND DURUM WHEAT SEMOLINA) FOR BREAD MANUFACTURE. Emir J Food Agric [Internet]. 2017 Nov. 4 [cited 2025 Sep. 23];28(6):389-97. Available from: https://www.ejfa.me/index.php/journal/article/view/1060