THE INVESTIGATION FOCUSES ON HOW DIFFERENT RATIOS OF TRITICALE AND WHEAT FLOURS INFLUENCE THE RHEOLOGICAL CHARACTERISTICS OF DOUGH. Conferencea , [S. l.], p. 36–40, 2025. Disponível em: https://conferencea.org/index.php/conferences/article/view/3778. Acesso em: 19 jan. 2026.