Improvement of spelt flour by the addition of transglutaminase and its influence on the quality of natural fermentation bread. Research, Society and Development, [S. l.], v. 9, n. 8, p. e240985244, 2020. DOI: 10.33448/rsd-v9i8.5244. Disponível em: https://www.rsdjournal.org/rsd/article/view/5244. Acesso em: 14 dec. 2025.