Rheological study of mixed flour: wheat (Triticum vulgare), barley (Hordeum vulgare) and potato (Solanum tuberosum) for use in the preparation of bread. Scientia Agropecuaria, [S. l.], v. 3, n. 2, p. 123–131, 2012. DOI: 10.17268/sci.agropecu.2012.02.03. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/76. Acesso em: 18 jul. 2026.