AHMAD, Aneeq et al. Nutritional, textural and sensory properties of bread from wheat, millet and sorghum based composite flour. Italian Journal of Food Science, Singapore, v. 37, n. 4, p. 506–536, 2025. DOI: 10.15586/ijfs.v37i4.2974. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/2974. Acesso em: 14 jan. 2026.