Application of lentil flour (lens culinaris) as a substitute for wheat flour in pastry doughs. INQUIDE - Ingeniería Química y Desarrollo, [S. l.], v. 5, n. 01, p. 01–10, 2024. DOI: 10.53591/iqd.v5i01.1085. Disponível em: https://revistas.ug.edu.ec/index.php/iqd/article/view/1085. Acesso em: 5 dec. 2025.