ALBERTO, J.; FRANCISCO, R.; ROCHA-GUZMÁN; ELIZABETH, N.; REYNOSO-CAMACHO; ROSALÍA; YAO; FANG, R.; MANTHEY; FRANK; CHANG; SAM; RIVAS, G.; MARISOL; GALLEGOS-INFANTE; GONZÁLEZ-LAREDO. EFFECT OF THE ADDITION OF COMMON BEAN FLOUR ON THE COOKING QUALITY AND ANTIOXIDANT CHARACTERISTICS OF SPAGHETTI. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 2, n. 2, p. 730–744, 2012. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7177. Acesso em: 28 jun. 2026.