F. Nemar, A. Dilmi Bouras, M. Koiche, N.-E. Assal, A. Mezaini, and J. Prodhomme, “BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR”, Ital. J. Food Sci., vol. 27, no. 3, pp. 345–350, Sep. 2015, doi: 10.14674/1120-1770/ijfs.v277.