BOJŇANSKÁ, T.; VOLLMANNOVÁ, A.; MUSILOVÁ, J. Milk thistle flour effect on dough rheological properties. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 14, p. 788–797, 2020. DOI: 10.5219/1365. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1365. Acesso em: 23 apr. 2024.