NEMAR, F.; DILMI BOURAS, A.; KOICHE, M.; ASSAL, N-E.; MEZAINI, A.; PRODHOMME, J. BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR. Italian Journal of Food Science, Singapore, v. 27, n. 3, p. 345–350, 2015. DOI: 10.14674/1120-1770/ijfs.v277. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/277. Acesso em: 7 oct. 2025.