TRAORE, Fatou Koba et al.
 Black plum (pulp and peel) flours effects on wheat dough thermal and rheology properties.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 8, n. 2, p. 156-166, oct. 2025.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/459" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/459</a>&gt;. Date accessed: 18 feb. 2026.
doi: <a href="https://doi.org/10.30721/fsab2025.v8.i2.459">https://doi.org/10.30721/fsab2025.v8.i2.459</a>.