RAHEEM, D.; LIU, A.; LI, C. Textural and sensory characteristics of oven baked and steamed bread. Emirates Journal of Food and Agriculture, [S. l.], v. 31, n. 8, p. 580–586, 2019. DOI: 10.9755/ejfa.2019.v31.i8.1986. Disponível em: https://ejfa.me/index.php/journal/article/view/1986. Acesso em: 25 apr. 2024.