Study on the opportunity to improve the quality of the flour for pastry by adding chemical leavening agents. Romanian Biotechnological Letters, [S. l.], v. 27, n. 4, 2024. DOI: 10.25083/rbl/27.4/3628.3635. Disponível em: https://journals.unibuc.ro/index.php/rbl/article/view/456. Acesso em: 12 may. 2025.