DOROTA GUMUL, M. K.; KORUS, A.; MAREK SIKORA, J. K. Physicochemical properties and sensory acceptance of biscuits fortified with Plantago psyllium flour. Emirates Journal of Food and Agriculture, [S. l.], v. 30, n. 9, p. 758–763, 2018. DOI: 10.9755/ejfa.2018.v30.i9.1799. Disponível em: https://ejfa.me/index.php/journal/article/view/1799. Acesso em: 20 apr. 2024.