Qualitative analysis of low calorie cake formulated with whole wheat flour and its cost‑effectiveness. International Journal of Food and Nutritional Sciences, [S. l.], v. 9, n. 3, p. 06–09, 2020. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/1201. Acesso em: 14 aug. 2026.