Development and Quality Assessment of Low Sugar Wheat Bread Prepared by Using Refined Wheat Flour, Wheat Flour and Sago Flour. International Journal of Food and Nutritional Sciences, [S. l.], v. 11, n. Special Issue 1, p. 1288–1297, 2022. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/6371. Acesso em: 12 aug. 2026.