AHMED, Zeyad A. et al.
 Evaluating the Flour Properties under Different Levels of Particle Size Distribution and Fine Bran Content.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 4, n. 2, p. 147-155, oct. 2021.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/148" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/148</a>&gt;. Date accessed: 15 may 2026.
doi: <a href="https://doi.org/10.30721/fsab2021.v4.i2.148">https://doi.org/10.30721/fsab2021.v4.i2.148</a>.