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RODRIGUES, L. L.; HASHIMOTO, J. M.; NABESHIMA, E. H.; GOMES, F. de O.; SILVA, J. do N.; SILVA, K. J. D. e. Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours. Food Science and Technology International, Aug. 22, 2022. Online.
URL: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/243417/1/Characteristics-of-biscuits-containing.pdf
Biblioteca(s): Embrapa Meio-Norte.