IMPROVEMENT OF THE ORGANOLEPTIC PROPERTIES OF OAT FLOUR IN THE PREPARATION OF BREAD PRODUCTS BY ADDING AN APPROPRIATE PROPORTION. INTERNATIONAL CONFERENCE ON MEDICINE, SCIENCE, AND EDUCATION, [S. l.], v. 1, n. 9, p. 12–15, 2024. Disponível em: https://universalconference.us/universalconference/index.php/icmse/article/view/2464. Acesso em: 24 oct. 2024.