BANSODE, V.; DEVI, M.; BHADWAL, S.; MUKHERJEE, A. Optimization of Potato Flour, Wheat Semolina and Guar Gum for Development of Healthy and Nutritious Pasta. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 54, n. 3, p. 278–293, 2017. DOI: 10.21048/ijnd.2017.54.3.15912. Disponível em: http://www.informaticsjournals.com/index.php/ijnd/article/view/15912. Acesso em: 29 apr. 2024.