THUY, N. M.; THUAN, H. A.; HAO, H. V.; GIAU, T. N.; VAN TAI, N.; MINH, V. Q. VALORIZATION OF RED RICE WINE LEES AS A PARTIAL WHEAT FLOUR SUBSTITUTE IN SANDWICH BREAD: EFFECTS ON NUTRITIONAL QUALITY AND BIOACTIVE COMPOUNDS. Journal of microbiology, biotechnology and food sciences, [S. l.], p. e14547, 2026. DOI: 10.55251/jmbfs.14547. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/14547. Acesso em: 28 sep. 2026.