N.G. HOVHANNISYAN, A.S. ALOYAN. Improvement of Qualitative Properties in Bread Flour Gluten by Using Green Tea Infusion. AgriScience and Technology, [S. l.], v. 1, n. 73, 2023. Disponível em: https://journal.anau.am/index.php/anau/article/view/283. Acesso em: 19 sep. 2024.