Effect of Replacing Partial of Wheat Flour by Lentil Powder on Quality Properties of Laboratory Bread. Baghdad Science Journal, Iraq, Baghdad, v. 9, n. 3, p. 406–410, 2012. DOI: 10.21123/bsj.2012.9.3.406-410. Disponível em: https://bsj.uobaghdad.edu.iq/index.php/BSJ/article/view/1378.. Acesso em: 24 nov. 2024.