Impact of microwaves on colorimetric evaluation and morphological characteristics of wheat, flour and gluten . Research, Society and Development, [S. l.], v. 10, n. 8, p. e12710817034, 2021. DOI: 10.33448/rsd-v10i8.17034. Disponível em: https://rsdjournal.org/rsd/article/view/17034. Acesso em: 5 dec. 2025.