SHEVCHENKO, A.; LITVYNCHUK, S. Changes in structural units in wheat flour dough and bread with rice protein concentrate and phospholipids. International Science Journal of Engineering & Agriculture, [S. l.], v. 2, n. 4, p. 47–57, 2023. DOI: 10.46299/j.isjea.20230204.06. Disponível em: https://isg-journal.com/isjea/article/view/446. Acesso em: 3 jul. 2024.