KARIMOVA, G.; NIYAZBEKOVA, R.; AL AZZAM, K.; NEGIM, E.-S. Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 18, p. 122–138, 2024. DOI: 10.5219/1933. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1933. Acesso em: 17 may. 2024.