Impacts of resistant starch and the enzyme transglutaminase on the technological characteristics of spaghetti. Research, Society and Development, [S. l.], v. 9, n. 8, p. e891986219, 2020. DOI: 10.33448/rsd-v9i8.6219. Disponível em: https://rsdjournal.org/rsd/article/view/6219. Acesso em: 5 dec. 2025.