DEVELOPMENT OF OMEGA 3 ENRICHED PIZZA BASE AND EVALUATION OF ITS QUALITY CHARACTERISTICS. International Journal of Food and Nutritional Sciences, [S. l.], v. 6, n. 3, p. 22–27, 2017. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/479. Acesso em: 14 aug. 2026.