Enhancement of Nutritional Profile, Rheological and Quality Features of Wheat Flour Biscuits Supplemented with Lentil-oat Flour: Quality Features of Wheat Lentil-oat Flour Supplemented Biscuits. Biological Sciences - PJSIR, [S. l.], v. 66, n. 2, p. 138–145, 2023. Disponível em: https://biostaging.pjsir.org/index.php/biological-sciences/article/view/3020. Acesso em: 7 mar. 2026.