LEE, P.; OH, H.; KIM, S.Y.; KIM, Y.S. TEXTURAL, PHYSICAL AND RETROGRADATION PROPERTIES OF MUFFIN PREPARED WITH KAMUT (TRITICUM TURANICUM JAKUBZ). Italian Journal of Food Science, Singapore, v. 32, n. 1, 2020. DOI: 10.14674/IJFS-1536. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/1536. Acesso em: 1 jun. 2026.