FALCIANO, Aniello; DI PIERRO, Prospero; SORRENTINO, Angela; CAVELLA, Silvana; MASI, Paolo; ROMANO, Annalisa. Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana”. Italian Journal of Food Science, Singapore, v. 35, n. 4, p. 130–135, 2023. DOI: 10.15586/ijfs.v35i4.2328. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/2328. Acesso em: 12 oct. 2025.