Enhancement of Nutritional Profile, Rheological and Quality Features of Wheat Flour Biscuits Supplemented with Lentil-oat Flour: Quality Features of Wheat Lentil-oat Flour Supplemented Biscuits. Biological Sciences - PJSIR, [S. l.], v. 66, n. 2, p. 138–145, 2023. DOI: 10.52763/PJSIR.BIOL.SCI.66.2.2023.138.145. Disponível em: http://www.v2.pjsir.org/index.php/biological-sciences/article/view/3020. Acesso em: 29 apr. 2026.