Liu, Wenjun, Margaret Brennan, Dawei Tu, Charles Brennan, e Wei Huang. “Effect of Enzyme Compositions on the Rheological Properties of Bread Dough Enriched in Buckwheat Flour”. Food Science and Technology 43 (abril 28, 2023). Acessado dezembro 22, 2024. https://fstjournal.com.br/revista/article/view/12.