Effect of the replacement of fat for oil with omega 3 and 6 in breadmaking and the physical and sensory propertiesof sweet bread. @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 8, n. 1, p. 33–42, 2010. DOI: 10.24054/limentech.v8i1.1513. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/1513. Acesso em: 17 oct. 2025.