UD DIN, Ghulam Mueen et al. Effect of multigrain flour mixes on the physicochemical, nutritional, textural, and sensory quality of cake rusks. Italian Journal of Food Science, Singapore, v. 37, n. 2, p. 261–275, 2025. DOI: 10.15586/ijfs.v37i2.2921. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/2921. Acesso em: 15 feb. 2026.