BUREŠOVÁ, I. .; TROJAN, V. .; HELIS, M. . Characteristics of flour and dough from purple and blue wheat grain. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 13, n. 1, p. 163–166, 2019. DOI: 10.5219/1043. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1043. Acesso em: 21 nov. 2024.