Proximate, textural and organoleptic attributes of breads enriched with Ocimum basilicum seeds flour . Journal of Food and Dietetics Research, [S. l.], v. 1, n. 1, p. 25–28, 2021. DOI: 10.48165/JFDR.2021.1105. Disponível em: https://acspublisher.com/journals/index.php/jfdr/article/view/1585. Acesso em: 27 nov. 2024.