@article{nogueira_aquino_steel_2022,  title={Empirical rheology of wheat flour doughs with pea, soybean and whey protein isolates},  volume={42},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.23921},  DOI={10.1590/fst.23921},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={NOGUEIRA, Amanda de Cássia and AQUINO, Rafael Kaian do Nascimento de and STEEL, Caroline Joy},  year={2022},  pages={e23921} }