1. Association of Official Analytical Chemists - AOAC (1995) Official methods of analysis of the Association of the Analytical Chemists, 16th edn. Washington
2. Andrade AA, Coelho SV, Malta HL, Jorge MN (2011) Avaliação sensorial de panificação enriquecidos com farinha de feijão branco para pacientes celíacos. Nutrir Gerais 5(8):727–739
3. Bamigbola YA, Awolu OO, Oluwalana IB (2016) The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical, and pasting properties of wheat-based composite flours. Cogent Food Agric 2(1):1–19. https://doi.org/10.1080/23311932.2016.1245060
4. Barros LFT, Braga HM, Martini NO, Escobar TD, Kaminski TA (2018) Muffins adicionados de farinha de feijão de diferentes classes. Braz J Food Technol 21(2017081):1–9
5. Bitencourt C, Dutra FLG, Pinto VZ, Helbig E, Borges LR (2014) Elaboração de bolos enriquecidos com semente de abóbora: avaliação química, física e sensorial. Boletim do CEPPA 32(1):19–32. https://doi.org/10.5380/cep.v32i1.36927