OGLI, . S. S. K. . . THE INVESTIGATION FOCUSES ON HOW DIFFERENT RATIOS OF TRITICALE AND WHEAT FLOURS INFLUENCE THE RHEOLOGICAL CHARACTERISTICS OF DOUGH . Confrencea, [S. l.], v. 2, p. 13–17, 2025. Disponível em: https://confrencea.org/index.php/confrenceas/article/view/1600. Acesso em: 13 oct. 2026.