Effect of enzymatic fermentation on the rheological properties of bread dough mad of high fiber. Food Science & Applied Microbiology Reports, [S. l.], v. 3, n. 1, p. 37–44, 2024. DOI: 10.61363/qg9a4a49. Disponível em: http://finessepublishing.com/index.php/fsamr/article/view/131. Acesso em: 19 dec. 2024.