DOU, Xinlai et al. Test conditions of texture profile analysis for frozen dough. Italian Journal of Food Science, Singapore, v. 35, n. 4, p. 58–68, 2023. DOI: 10.15586/ijfs.v35i4.2401. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/2401. Acesso em: 15 apr. 2026.