THE INVESTIGATION FOCUSES ON HOW DIFFERENT RATIOS OF TRITICALE AND WHEAT FLOURS INFLUENCE THE RHEOLOGICAL CHARACTERISTICS OF DOUGH. The Conference Hub, [S. l.], p. 36–40, 2025. Disponível em: https://theconferencehub.com/index.php/tch/article/view/26. Acesso em: 28 oct. 2025.