MAHMOOD, S.; PASHA, I.; IQBAL, M. W.; RIAZ, T.; ADNAN, M.; CHITRAKAR, B.; AZAM, M. Rheological and Sensory Attributes of Wheat, Quinoa and Buckwheat Composite Flour and their Use in Bakery Products. Journal of Food Science and Technology Nepal, [S. l.], v. 11, p. 25–31, 2019. DOI: 10.3126/jfstn.v11i0.29706. Disponível em: https://www.nepjol.info/index.php/JFSTN/article/view/29706. Acesso em: 13 jun. 2024.