JIA, Xiwu; LUO, Xiaohua; LI, Yibo; JI, Zhili; ZHANG, Hongjian; SHEN, Wangyang. Understanding the quality changes and underlying mechanism of wheat-stewed dough during storage. Italian Journal of Food Science, Singapore, v. 38, n. 1, p. 286–297, 2026. DOI: 10.15586/ijfs.v38i1.3032. Disponível em: https://itjfs.com/index.php/ijfs/article/view/3032. Acesso em: 25 may. 2026.