QUALITY OPTIMIZATION OF GLUTEN-CONTAINING WHEAT BISCUITS ENRICHED WITH SORGHUM FLOUR. International Journal of Engineering Research and Science & Technology, [S. l.], v. 22, n. 4(S), p. 117–121, 2026. DOI: 10.62643/ijerst.2026.v22.n4(s).4808. Disponível em: https://ijerst.org/index.php/ijerst/article/view/4808. Acesso em: 6 nov. 2026.