Technological and antioxidant characteristics of pasta with whole wheat flour and natural colored concentrates . Research, Society and Development, [S. l.], v. 10, n. 3, p. e7110312072, 2021. DOI: 10.33448/rsd-v10i3.13072. Disponível em: https://rsdjournal.org/rsd/article/view/13072. Acesso em: 5 dec. 2025.