Analysis of moisture content as a quality parameter in the production of wheat flour. Research, Society and Development, [S. l.], v. 13, n. 10, p. e135131047191, 2024. DOI: 10.33448/rsd-v13i10.47191. Disponível em: https://ojs34.rsdjournal.org/index.php/rsd/article/view/47191. Acesso em: 28 jun. 2025.