ADEYEYE, Emmanuel I.; AYE, Pius A. Chemical Composition and the Effect of Salts on the Food Properties of Triticum durum Wholemeal Flour. Pakistan Journal of Nutrition, [S. l.], v. 4, n. 3, p. 187–196, 2005. DOI: 10.3923/pjn.2005.187.196. Disponível em: https://pjnonline.org/pjn/article/view/239. Acesso em: 1 jul. 2025.