OPTIMIZATION OF WHEAT DOUGH RHEOLOGY AND BREAD QUALITY THROUGH THE ADDITION OF FLAXSEED FLOUR. Web of Technology: Multidimensional Research Journal, [S. l.], v. 3, n. 10, p. 20–24, 2025. Disponível em: https://webofjournals.com/index.php/4/article/view/5257. Acesso em: 20 oct. 2025.