K., Y.; S., A. E. P.; AFRIDE, S. Effect of Buckwheat Flour on Nutritional and Sensory Quality of Bakery Products. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 58, n. S1, p. 46–52, 2021. DOI: 10.21048/IJND.2021.58.S1.27537. Disponível em: https://informaticsjournals.com/index.php/ijnd/article/view/27537. Acesso em: 1 may. 2024.