Physical-chemical characterization of wheat flour, dough and bread. Revista de Investigaciones Universidad del Quindío, [S. l.], v. 20, n. 1, p. 29–35, 2010. DOI: 10.33975/riuq.vol20n1.703. Disponível em: https://ojs.uniquindio.edu.co/ojs/index.php/riuq/article/view/703. Acesso em: 25 jun. 2026.