Gafur XHABIRI; Ibrahim HOXHA. Investigating the Impact of Flour from White Bean (Phaseolus vulgaris) on Rheological, Qualitative and Nutritional Properties of the Bread. Emerging Challenges in Agriculture and Food Science Vol. 4, [S. l.], p. 77–86, 2022. DOI: 10.9734/bpi/ecafs/v4/15739D. Disponível em: https://stm.bookpi.org/ECAFS-V4/article/view/6406. Acesso em: 14 jun. 2026.