MAJZOUB, R. A.; HAMDAN, S. A.; KHALED, S.; KHATIB, S. E.; KRAYEM, M. A Comparison Between Wheat and Sorghum Flour in Biscuits Application: A Review. Food Science and Engineering, [S. l.], v. 4, n. 1, p. 89–102, 2023. DOI: 10.37256/fse.4120232140. Disponível em: https://ojs.wiserpub.com/index.php/FSE/article/view/2140. Acesso em: 5 may. 2024.