Effect of oat incorporation on textural parameters of dough and sensory quality of biscuits. Journal of Food and Dietetics Research, [S. l.], v. 3, n. 1, p. 15–23, 2023. DOI: 10.48165/jfdr.2023.3.1.4 . Disponível em: https://acspublisher.com/journals/index.php/jfdr/article/view/5869. Acesso em: 28 nov. 2024.