EXPERIMENTAL ASSESSMENT OF THE INITIAL TECHNOLOGICAL POTENTIAL OF WHEAT GRAIN WITH LOW BAKING PROPERTIES. Ideal Journal of Multidisciplinary Research, [S. l.], v. 1, n. 6, p. 71–77, 2026. Disponível em: http://researchiapress.com/index.php/1/article/view/413. Acesso em: 22 oct. 2026.