HRUŠKOVÁ, I. Švec M. . Characteristics of Bread and Biscuit Made With Wheat and Rice Flour Composites. Journal of Food Technology Research, [S. l.], v. 1, n. 2, p. 156–163, 2014. DOI: 10.18488/journal.58/2014.1.2/58.2.156.163. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/348. Acesso em: 14 may. 2024.