SINGH, Anushka. Cooking Properties and Textural Dynamics of Proso Millet-Rice Flour Noodles: A Gluten-Free Approach. Annals of Agri-bio Research, [S. l.], p. 48–55, 2025. DOI: 10.53941/agrbio.2025.1000025. Disponível em: https://agribiop.com/journals/annals-of-agri-bio-research/article/view/cooking-properties-and-textural-dynamics-of-proso-millet-rice-flour-noodles-a-gluten-free-approach. Acesso em: 7 mar. 2026.