Technological and sensory characterization of loaf bread with addition of brown linseed flour (Linum usitatissimum L.) and enzymes. Research, Society and Development, [S. l.], v. 9, n. 12, p. e36591211201, 2020. DOI: 10.33448/rsd-v9i12.11201. Disponível em: https://rsdjournal.org/rsd/article/view/11201. Acesso em: 5 dec. 2025.