F. M. ALI, Rehab; M. EL-ANANY, Ayman. Nutritional, antioxidant, and sensory properties of innovative onion pie produced from whole wheat flour, carob beans flour, onion, scallions, and roasted Seaweeds. Italian Journal of Food Science, Singapore, v. 36, n. 3, p. 57–71, 2024. DOI: 10.15586/ijfs.v36i3.2590. Disponível em: https://itjfs.com/index.php/ijfs/article/view/2590. Acesso em: 22 apr. 2026.