ROLE OF HIGH-AMYLOSE WHEAT IN IMPROVING THE NUTRITIONAL QUALITY OF BAKED PRODUCTS: A COMPREHENSIVE REVIEW. Pakistan Journal of Medical & Cardiological Review, [S. l.], v. 5, n. 1, p. 388–404, 2026. DOI: 10.64105/vp2grb87. Disponível em: https://pakjmcr.com/index.php/1/article/view/544. Acesso em: 31 may. 2026.