DABADE, Ashish et al.
Development of low glycaemic index simulated wheat flour for flatbread.
Food Science and Applied Biotechnology, [S.l.], v. 6, n. 1, p. 143-150, mar. 2023.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/194>. Date accessed: 10 nov. 2024.
doi: https://doi.org/10.30721/fsab2023.v6.i1.194.