Lidon, F.C., Daccak, D., Scotti-Campos, P., Silva, M.M., Bagulho, A.S., Pais, I., Galhano, C., Ramalho, J.C., Moreira, J., Pessoa, M.F. and Reboredo, F.H. 2019. An integrated chemical and technological approach for assessing Portuguese wheat flours quality and lengthening bread shelf-life. Emirates Journal of Food and Agriculture. 31, 11 (Nov. 2019), 884–894. DOI:https://doi.org/10.9755/ejfa.2019.v31.i11.2037.