MUHAMMAD, Abdullah et al. Effect of Soaked Barley Flour Incorporation in Whole Wheat Flour on the Nutritional Characteristics and Acceptability of Flat Bread (Chapatti). Integrative Plant Biotechnology, Pakistan, v. 3, n. 1, p. 63–71, 2025. DOI: 10.55627/pbiotech.003.01.1215. Disponível em: https://rootspress.org/journals/pbiotech/article/view/1215. Acesso em: 3 apr. 2026.