Rheological evaluation of wheat and banana flour mixtures. Ciencia y Tecnología de Alimentos, [S. l.], v. 34, n. 3, p. 44–49, 2025. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/753. Acesso em: 25 aug. 2025.