COÈ›OVANU, I.; STOENESCU, G.; MIRONEASA, S. AMARANTH INFLUENCE ON WHEAT FLOUR DOUGH RHEOLOGY: OPTIMAL PARTICLE SIZE AND AMOUNT OF FLOUR REPLACEMENT. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 10, n. 3, p. 366–373, 2020. DOI: 10.15414/jmbfs.2020.10.3.366-373. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/3047. Acesso em: 26 apr. 2024.