UNLEAVENED MULTIGRAIN FLATBREAD: INFLUENCE OF ADDITIVES ON RHEOLOGICAL, MORPHOLOGICAL, TEXTURAL AND SENSORY PROPERTIES. International Journal of Food and Nutritional Sciences, [S. l.], v. 7, n. 3, p. 64–74, 2018. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/557. Acesso em: 10 aug. 2026.