LIU, W.; BRENNAN, M.; TU, D.; BRENNAN, C.; HUANG, W. Effect of enzyme compositions on the rheological properties of bread dough enriched in buckwheat flour. Food Science and Technology, Campinas, Brasil, v. 43, 2023. DOI: 10.5327/fst.114322. Disponível em: https://fstjournal.com.br/revista/article/view/12. Acesso em: 22 dez. 2024.