SHEVCHENKO, A.; LITVYNCHUK, S.; DROBOT, V. The effect of oat bran combined with phospholipids on the redistribution of structural groups in wheat flour dough and bread. International Science Journal of Engineering & Agriculture, [S. l.], v. 2, n. 3, p. 38–50, 2023. DOI: 10.46299/j.isjea.20230203.05. Disponível em: https://isg-journal.com/isjea/article/view/420. Acesso em: 23 nov. 2024.