Jardine, J.G. and Pape, G. 2014. Behavior of mixed wheat and triticale flour in baking. Pesquisa Agropecuaria Brasileira. 17, 8 (Apr. 2014), 1213–1219. DOI:https://doi.org/10.1590/S1678-3921.pab1982.v17.16028.