Effects of Different Heat Treatments on the Chemical and Microbiological Characteristics of Egg-free and Quail Egg Dried Pasta. Hungarian Journal of Industry and Chemistry, [S. l.], v. 46, n. 2, p. 85–90, 2018. DOI: 10.1515/hjic-2018-0024. Disponível em: https://hjic.mk.uni-pannon.hu/index.php/hjic/article/view/hjic-2018-0024. Acesso em: 12 apr. 2025.