LOMONACO, Angela; GALGANO, Fernanda; CONDELLI, Nicola; PAGANONI, Cristiano; CARMELA MECCA, Lucia; DI CAIRANO, Maria. Influence of processing on the technological and sensory quality of bread: an overview. Italian Journal of Food Science, Singapore, v. 37, n. 3, p. 53–79, 2025. DOI: 10.15586/ijfs.v37i3.2941. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/2941. Acesso em: 21 apr. 2026.