Loaf Characteristics and Sensory Properties of whole Wheat Bread Fortified with Sorghum and Rice Flour. Journal of Basic & Applied Sciences, [S. l.], v. 13, p. 606–610, 2017. DOI: 10.6000/1927-5129.2017.13.97. Disponível em: https://setpublisher.com/index.php/jbas/article/view/1771. Acesso em: 13 may. 2026.