Enhancing Dough Quality: The Effects of Transglutaminase and Glucose Oxidase on Stability and Mixing Resistance. International Journal of Scientific Research in Modern Science and Technology, [S. l.], v. 4, n. 4, p. 07–20, 2025. DOI: 10.59828/ijsrmst.v4i4.313. Disponível em: https://ijsrmst.com/index.php/ijsrmst/article/view/313. Acesso em: 20 may. 2025.